Prosciutto-Wrapped Chicken with Lemon Orzo and Peas

By á-4084

Ingredients

• 4 4 slices 4 thin slices prosciutto
• 4 4 1 1/2 boneless skinless chicken breasts (about 1 1/2 lb)
• 2 2 2 tablespoons butter, melted
• 1/2 1/2 1/2 teaspoon salt
• 1/4 1/4 1/4 teaspoon crushed red pepper flakes
• 1 3/4 1 3/4 32-oz cups Progresso™ chicken broth (from 32-oz carton)
• 1 1 1 cup uncooked orzo or rosamarina pasta
• 1 1 1 teaspoon grated lemon peel
• 1/4 1/4 1/4 cup shredded Parmesan cheese
• 1/2 1/2 10-oz cup Cascadian Farm™ frozen organic sweet peas (from 10-oz bag)

Details

Adapted from tablespoon.com

Preparation

Step 1

Wrap 1 slice of prosciutto around each chicken breast. Coat chicken in butter; rub in salt and pepper flakes. Heat 12-inch nonstick skillet over medium-high heat. Add chicken; cook 2 to 4 minutes on each side or until browned. Remove chicken from skillet.
Add broth; heat to boiling. Stir in orzo and lemon peel; return to boiling. Place chicken over pasta. Sprinkle Parmesan cheese over chicken. Reduce heat to low; cover and simmer 10 minutes.
Stir frozen peas into orzo without disturbing chicken; cover and continue to cook over low heat 4 to 6 minutes or until most of liquid is absorbed, pasta is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).