chicken, lemon, and dill with orzo... 50 minutes

the goods:

4 cups chicken broth
1 tablespoon unsalted butter
1 and 1/4 teaspoons salt
1/4 teaspoon pepper
1 pound chicken tenderloins, cut into 1-inch pieces
1 pound orzo
4-6 ounces havarti cheese, broken into medium pieces
1/4 cup coarsely chopped fresh dill
2 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 cup grated Parmesan



Preheat oven to 400 degrees. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil.



In a 3-quart baking dish, combine chicken, orzo, havarti, dill, lemon zest and juice.



Pour broth mixture over orzo and stir once to incorporate.



Bake until orzo is tender and cooking liquid is creamy, 40 minutes.



Sprinkle Parmesan on top and let stand 5 minutes before serving.