Orzo cream pasta with lemon pepper and fried chicken

Boneless and skinless chicken thighs are fried on the street or home grill so that they remain appetizing marks from grills, then cut and served with a cream pasta garnish. She gets this texture thanks to a spicy yogurt sauce and goat cheese, which melts on pasta and literally envelops her. For cooking, it is better to use a small orzo paste size with rice grain. Green peas will give it more texture, and lemon zest and aromatic greens will enrich with a bright taste. value of one serving: (total 4) Calories 3one 7, total fat 9.5 g., saturated fats, proteins 21 g, carbohydrates 37 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: Photo Orzo cream pasta with lemon pepper and fried chickenTime: 55 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 1/4 Art. plain non-fat greek room yogurt temperature
  • 1 large clove of garlic, minced
  • Zest and juice of 1 lemon
  • 3 tsp olive oil
  • 3 boneless skinless chicken thighs
  • 1 tbsp. orzo whole grain pasta
  • 1 tbsp. frozen peas, thaw and dry
  • 60 gr finely chopped goat cheese, room temperature
  • 4 tbsp. l chopped greens like tarragon and basil

Recipes with similar ingredients: yogurt, garlic, lemon, chicken hips, orzo paste, peas, goat cheese, tarragon, basil

Recipe preparation:

  1. In a saucepan, bring the water to a boil, heat the grill to moderate heat or a frying pan over medium heat.
  2. In a medium-sized bowl, mix yogurt, garlic, lemon juice, 2 tsp olive oil and 0.5 tsp. salt and black pepper.
  3. Rub the chicken thighs with the remaining 1 tsp. olive oil 1/4 tsp salt and 0.5 tsp black pepper. Fry until fully cooked and good marks from the grill, 10-12 minutes on each side. Put on a cutting board and let rest at least 5 minutes.
  4. Pour orzo paste into boiling water and boil in accordance with recommendation on the packaging to al dente by stirring the polka dots for a minute until ready. Drain the liquid, pouring separately 1 tbsp. Stir in the pasta and peas in the yogurt mixture with goat cheese, 3 Art. l greens and a minimum of 3/4 tbsp. cooking liquid. Shift to serving dish.
  5. Thinly chop the chicken and spread on top of the paste. Sprinkle with zest lemon and the remaining 1 tbsp. l greens.

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