Orzo with Grilled Chicken, Asparagus & Roasted Red Pepper Sauce

20 min
35 min
8 servings

INGREDIENTS:

• Crisco® Original No-Stick Cooking Spray
• 1/4 cup Crisco® Pure Olive Oil
• 1 tablespoon lemon pepper seasoning
• 6 boneless, skinless chicken breast
• 1/2 pound asparagus, trimmed
• Salt and pepper to taste
• 1 pound orzo, freshly cooked according to package directions
• Minced fresh parsley, to garnish
• Roasted Red Pepper Sauce
• 2 roasted red peppers, drained and chopped
• 2 tablespoons Crisco® Pure Olive Oil
• 6 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flaked
• 2 cups fat-free half and half
• 1/2 cup freshly grated Parmesan cheese

PREPARATION DIRECTIONS:

1. 1.
   Spray grill grate with no-stick cooking spray; heat grill.


2. 2.
   Place olive oil in a shallow dish; stir in lemon pepper. Season chicken breasts with salt; add to dish. Turn to coat. Grill, turning once, until cooked through. Cover with foil; keep warm. Slice just before serving.


3. 3.
   Spray asparagus with no-stick cooking spray; season with salt and pepper. Grill, turning frequently, about 3 minutes. Cool slightly before cutting into 1-inch pieces.


4. 4.
   Place freshly cooked orzo in a large bowl; toss with Roasted Red Pepper Sauce and asparagus. Divide between 4 plates; top each with sliced grilled chicken. Garnish with minced parsley; serve.


5.  
   Red Pepper Sauce


6. 1.
   Place roasted red peppers in a blender or food processor; puree. Set aside.


7. 2.
   Heat olive oil in a large skillet over medium heat. Add garlic and crushed red pepper flakes; sauté just until fragrant, about 1 minute. Add half and half and Parmesan cheese; cook, stirring constantly, until slightly thickened, about 8 minutes.


8. 3.
   Stir in pureed roasted red pepper. Season with salt and pepper. Keep warm over low heat until ready to assemble dish, thinning with more half and half as needed.