| 17 | 30 | 586 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 2 tbsp | Butter, unsalted |
| 1 small | Yellow onion (chopped) |
| 2 clove(s) | Garlic (chopped) |
| 1 medium | Carrots (diced) |
| 227 gm | Asparagus (cut into 1-inch pieces) |
| 1 small | Zucchini (quartered lengthwise, cut into 1-inch pieces diagonally) |
| 1 small | Summer squash |
| 1 bird | Whole Chicken, skinless (diced) |
| 1 cup | Orzo, dry |
| 1 cup | Chicken broth (stock) |
| 1 whole lemon(s) | Lemon juice |
| 1 whole lemon(s) | Lemon peel (zest) |
| 1 pinch | Kosher salt |
| 1 dash | Black pepper |
| 1 cup | Parmesan cheese, grated |
| 1/4 cup | Basil, fresh (sliced) |
| 3 tbsp | Pine nuts, dried |
Cook orzo according to package instructions and set aside.
Heat a large skillet over medium-high heat, add 1 tablespoon of the butter, onion, garlic and carrot and saute until tender.
Add the asparagus, zucchini and squash and saute briefly.
Add the cooked chicken, cooked orzo pasta, broth and lemon. Bring to a boil, lower heat and simmer, stirring until mixture begins to thicken.
Stir in the remaining butter, 1/2 cup of the cheese and transfer to a serving bowl. Sprinkle with the basil and pine nuts.
Serve with the remaining cheese and enjoy!
| Fruit | 0.2 |
| Grain | 1.3 |
| Meat | 1.8 |
| Meat Alternative | 0.2 |
| Milk Alternative | 0.5 |
| Vegetables | 2.1 |
