Lemon Chicken with Rosemary Orzo

 

2
medium zucchini
3
plum tomatoes
1
medium green bell pepper, chopped
1
tablespoon olive oil
1
pound boneless, skinless chicken breasts, cut into 1-inch strips
1
teaspoon paprika
1 1/3
cups orzo
1
large shallot, minced
2 or 3
garlic cloves, chopped
1
14-ounce can chicken broth
2/3
cup dry white wine
2
tablespoons lemon juice
2
tablespoon capers
1 1/2
tablespoons chopped fresh rosemary or 1-1/2 teaspoons dried rosemary
1/2
teaspoon salt
Paprika to taste

 

 

Cut the zucchini lengthwise into quarters; cut each quarter crosswise into slices.  Cut the tomatoes into quarters and slice.  Chop the green bell pepper.  Chop the garlic and mince the shallot.

 

 Heat the olive oil in a large skillet over medium-high heat.  Add the chicken and 1 teaspoon paprika and mix well.  Stir-fry the chicken for 3 to 4 minutes or until the chicken is brown.  Stir in the orzo, shallot and garlic.  Stir-fry for 1 minute or until light brown.  Stir in the broth and cover.  Bring to a boil; reduce the heat.  Simmer for 5 to 8 minutes or until the orzo is al dente and most of the liquid has been absorbed. 

 

Fold in the zucchini, tomatoes, bell pepper and wine.  Simmer, covered, for 5 minutes or until the vegetables are tender-crisp and the pasta is tender; do not overcook the vegetables.  Stir in the lemon juice, capers, rosemary and salt and sprinkle with paprika to taste just before serving. 

 

Serves 4.