Chicken and Rice with Spring Vegetables

Name: Chicken and Rice with Spring Vegetables
Ingredients: 1/2 cup, orzo; 4 tablespoons, vegetable oil; 1 pound, asparagus, trimmed and cut into 1-inch pieces; 4 , boneless, skinless chicken breasts (about 1 1/2 pounds); , Salt and pepper; 1 cup, long grain white rice; 1 , onion, chopped fine; 4 , garlic cloves, minced; 2 1/4 cups, low-sodium chicken broth; 1/4 cup, white wine; 1 cup, frozen peas, thawed; 2 tablespoons, chopped fresh basil; 1/2 teaspoon, grated lemon zest

Main Courses
Chicken
Rice

Appears in Cook's Country April/May 2007

We freshen up this often-stodgy dish by adding peas, asparagus, basil, and the earthy flavor of toasted orzo.

SERVES 4

TIME 1¼ hours

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