Orzo with Chicken, Lemon and Basil
| Yield: | 6 -8 serving |
| Categories: |
| 1 | lb | Orzo; ditalini or other small pasta shape, uncooked |
| 1 | tb | Olive oil or vegetable oil |
| 1 | bn | Scallions; tough green tops removed, chopped |
| 1 | Red bell pepper; seeded, cored and chopped | |
| 1 | Green bell pepper; chopped | |
| 3 | Garlic cloves; minced | |
| 2 | tb | All purpose flour |
| 1/2 | ts | Salt |
| 1/4 | ts | Freshly ground black pepper |
| 2 | ts | Dried basil |
| 1 | lb | Boneless; skinless chicken breast, cut for stir fry |
| 1 | cn | (14.5 oz) of chicken broth |
| 3 | tb | Fresh lemon juice |
| 2 | tb | Dijon mustard |
| Grated Parmesan or Asiago cheese; (optional) |
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