Chicken, Lemon and Dill with Orzo

Chicken, Lemon and Dill with Orzo (Everyday Food)

4 cups chicken broth
3/4 cup water
1 tablespoon unsalted butter
1 1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
16 ounces (1 pound) boneless, skinless chicken breasts, sliced into 1" pieces
16 ounces (1 pound) dry orzo pasta
6 ounces (about 1 1/2 cup) crumbled feta cheese
1/4 cup coarsely chopped fresh dill
1 to 2 tablespoons fresh lemon juice
2 teaspoons fresh grated lemon zest
4 ounces (about 1 cup) fresh grated Parmesan cheese

Preheat oven to 400 degrees.

In a medium saucepan, add broth, water, butter, salt and pepper - bring mixture to a boil, then remove from the heat.

Meanwhile, in a 3-quart baking dish coated with cooking spray, combine chicken, orzo, feta, dill, lemon juice and zest. Pour hot broth mixture into the baking dish, stirring once to make sure ingredients are evenly combined.

Place into the oven and bake until orzo is tender and chicken is completely cooked through, about 40 minutes. Remove from the oven and scatter the top with Parmesan - set aside and let stand about 5 minutes before serving.

Makes about 6 servings.

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