Recipe: Skillet Chicken with Asparagus and Orzo

SKILLET CHICKEN WITH CALIFORNIA ASPARAGUS AND ORZO

4 boneless, skinless half-chicken breasts (1 pound)
Paprika
1 teaspoon salad oil
1/2 teaspoon sesame oil
1 cup plus 2 tablespoons reduced sodium chicken broth, divided use
1 medium onion, sliced
1 medium clove garlic, minced
1 tablespoon chopped fresh dill (or 1 teaspoon dried dill weed)
1 cup dry orzo (rice shaped pasta)
1 pound fresh asparagus
1 tablespoon cornstarch
1 (2 ounces) jar sliced pimientos, drained
Additional fresh dill (optional, for garnish)

Rinse chicken breasts and pat dry; remove any excess fat. Lightly sprinkle chicken with paprika. In large non-stick skillet, sprayed with non-stick cooking spray, heat oils. Quickly brown chicken on both sides, over medium-high heat, about 5 minutes. Reduce heat; add 1 cup broth, onion, garlic and dill. Cover, simmer 10 to 12 minutes until chicken is tender.

Cook orzo according to package directions (to make 3 cups cooked orzo); drain and keep warm.

Meanwhile, trim or break off asparagus spears at tender point; rinse. In large skillet, in boiling water to cover, cook asparagus until crisp-tender, about 3 to 5 minutes. Do not over cook. Drain and rinse under cold water.

Combine cornstarch with remaining 2 tablespoons broth; stir into chicken mixture. Add pimientos. Cook, stirring, until sauce thicken.

TO SERVE:
On 4 individual plates or serving platter, arrange chicken breasts on hot cooked orzo. Add asparagus spears to sauce in skillet; heat briefly. Arrange asparagus on plates and serve sauce over chicken, pasta and asparagus. Garnish with fresh dill, if desired.

Makes 4 servings
Source: California Asparagus Commission