Lemony Orzo with Chicken

I found this on the weightwatchers boards. I had been meaning to fix it for a while, but hadn't got to it yet. So here it is :)

Lemony Orzo with Chicken (4 servings at 5 points a piece)

1 lb skinless boneless chicken breast
2 cups reduced sodium chicken broth
6 ounces orzo or other very small pasta
1/2 cup diced carrot
1 Tbsp + 1 tsp olive oil
1/2 cup chopped shallots
1 clove garlic, minced
3 Tbsp chopped fresh basil or 1 1/2 tsp dried
2 tsp grated lemon zest
2 tsp fresh lemon juice
1/2 tsp freshly ground black pepper

Directions:

1) Cut the chicken in 1/2 inch pieces and set aside.

2) In medium saucepan over medium high heat, bring the chicken broth to a boil. Add the orzo and carrot, and return to a boil. Reduce the heat to low, cover and simmer for 12 to 15 minutes or until the carrot and pasta are tender.

3) Meanwhile, in a medium nonstick skillet over medium high heat, warm the oil until hot, but not smoking. Add the shallots and garlic and cook, stirring until the garlic is fragrant, about 30 seconds. Add the reserved chicken and cook, stirring until it is cooked through, about 6 minutes.

4) Remove the skillet from heat, add the orzo-carrot mixture, the basil , lemon zest, lemon juice and pepper. Stir to combine.

This is another dish that the husband prepared, and he did an excellent job. We really enjoyed this recipe. I love lemony flavored dishes, and this recipe had a great lemon flavor to it. I didn't think that the lemon flavor was too overwhelming, but if you are not a huge lemon fan, then you may want to cut back on the zest and juice a bit. I really like the golden brown chicken with the orzo. It looked very pretty and was quite tasty.