Inside Yummie's Recipe Box: Lemon Basil Orzo with Chicken
Meet Taryn, our Customer Service Representative, whose dish pairs perfectly with warmer weather!
Are there any lessons you've picked up from cooking that you think can be applied to the work you do?
Taryn: Cooking requires paying a lot of attention to detail when following recipes. I work within a lot of spreadsheets and Excel reports every day so I am constantly having to pay very close attention to small details!
Do you have any memories attached to this recipe? What does this meal remind you of?
Taryn: My family and I love orzo, so we are always experimenting with new recipes. We will be adding this to the list of the family favorites. This meal reminds me of summer with all of the delicious lemon flavor!
What new recipes are you looking to try during this time?
Taryn: Baking in general hasn’t ever been my strong suit, so I’d like to get better at that. Specifically, I want to try to make cheesecake!
What is your favorite meal of the day?
Taryn: Definitely breakfast! I could eat breakfast food for all 3 meals of the day.
Is there a Yummie piece that makes you feel your best while cooking?
Taryn: Yes! I have been living in the Rachel Legging and the Slub Knit Cocoon Wrap. They are comfortable and give me plenty of room to walk around the kitchen!
- 1/2 lb dry orzo pasta
- 2 lbs chicken breast tenders
- Olive oil
- Kosher salt and freshly ground black pepper
- 1 tsp garlic powder
- 2 TB salted butter
- 6 cloves garlic, chopped
- 1 onion, chopped
- 1 cup dry white wine
- 2 TB freshly squeezed lemon juice
- 1 cup freshly grated parmesan cheese
- 1/2 cup freshly torn basil leaves
- Garnish: Lemon wedges, more parmesan, extra basil leaves
- In a pot of generously salted water, cook orzo just until al dente; don’t overcook. Drain and toss with about 2 TB olive oil to prevent sticking. Keep warm.
- While pasta is cooking: pat dry the moisture from chicken tenders with paper towels. In a small bowl, whisk together 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1 tsp garlic powder. Sprinkle evenly on both sides of chicken pieces.
- In a large skillet (not non-stick) add 4 TB olive oil over medium high heat. When oil is hot, cook chicken tenders just until no longer pink in center, about 2-3 min per side (depending on thickness of chicken.) Remove chicken from pan and keep warm.
- In same used skillet, add the butter over medium high heat. Once melted, add garlic and onion, stirring 1-2 minutes until fragrant. Add wine; deglaze pan by scraping bits loose with your spatula while the liquid cooks. Reduce liquid by half, about 3 minutes. Add lemon juice and turn off heat. Add kosher salt and freshly ground pepper to taste (1/4-1/2 tsp each.)
- Place cooked orzo in a large serving bowl; toss with freshly grated parmesan and onion/garlic mixture. Toss in basil leaves. Serve with chicken and garnish as desired.
If you make this recipe, please remember to tag us on Instagram!
What are you cooking during this time? Let us know! You might inspire us to make some of your favorite recipes!