4 c. chicken broth
1 T. unsalted butter
1 1/4 tsp. salt
1/4 tsp. pepper
1 lb. chicken tenderloins, cut in to 1-inch pieces
1 lb. orzo
4-6 oz. havarti cheese, broken into medium pieces
1/4 c. coarsley chopped fresh dill
2 tsp. finely grated lemon zest, plus 1 T. fresh lemon juice
1 c. grated Parmesan cheese
- Preheat oven to 400 degrees. In saucepan, bring broth, 3/4 c. water, butter, salt and pepper to a boil.
- In a 3-quart baking dish, combine chicken, orzo, havarti, dill, lemon zest and juice.
- Pour broth mixture over orzo and stir to incorporate.
- Bake until orzo is tender and cooking liquid is creamy, 30-40 minutes. Sprinkle parmesan on top and let stand 5 minutes before serving.