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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat olive oil in a heavy skillet. | 2. Sautee the white portions of the scallions until tender, reserve the green portions. | 3. Add pasta and stir frequently until some of the grains are toasted golden brown. | 4. Add 1 cup of the chicken broth, and allow it to absorb, stirring frequently. When it's almost dry, add another 1/2 cup of broth. Continue in this fashion until the pasta is al dente. If you need more liquid, just add a bit more water. | 5. Add chicken, herbs, rest of scallion, Greek seasoning, and juice from half the lemon, stirring until the chicken is warmed through and the herbs have wilted a bit. | 6. The orzo should be soft, and a thick, almost creamy sauce should have developed. At this point, add the myzithra cheese and stir until it's thoroughly incorporated. | 7. Add additional salt, pepper, and lemon juice to correct the seasoning. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orzo pasta	2	cups		-	-	-	-
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
chicken	1	cup	diced	-	-	-	-
mizithra cheese	1/2	cup	shredded	-	-	-	-
scallion	3		chopped	4.8	1.101	0.2745	0.0285
oregano	1	tablespoon	chopped	7.95	2.0676	0.27	0.1284
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
greek seasoning	1	tablespoon		-	-	-	-
lemon	1		juiced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.