Carrot Orzo with Pistachio and Tarragon-Crusted Chicken - alive magazine
Colourful, delicious, and chock full of vitamin A, this recipe will be a hit with the whole family. 2 Tbsp (30 mL) extra-virgin olive oil, divided 1 shallot…
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Ingredients
- 2 Tbsp (30 mL) extra-virgin olive oil, divided
- 1 shallot, minced
- 1/3 cup (80 mL) raw pistachios, finely chopped
- 1/4 cup (60 mL) whole grain bread crumbs
- 2 tsp (10 mL) grated orange zest
- 2 Tbsp (30 mL) Dijon mustard
- 3 Tbsp (45 mL) tarragon leaves, chopped
- 4 boneless, skinless chicken breasts
- 1 1/4 cups (310 mL) carrot, grated
- 1 garlic clove, minced
- 1 cup (250 mL) farro orzo pasta
- 1 cup (250 mL) fresh carrot juice
- 1 1/4 cups (310 mL) homemade or low-sodium chicken broth
- 1/4 cup (60 mL) Parmesan cheese, grated
- Freshly ground black pepper, to taste
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