2 Tbsp Butter
3 Cloves Garlic, minced
1 Yellow Onion, diced
2 Zucchinis, halved and sliced
1 Bag Sun Dried Tomatoes (can substitute jar of sun dried tomatoes in oil, drained)
1 Rotisserie Chicken, shredded
2 Cups Chicken Broth
1/4 Cup Lemon Juice
8 Oz Cream Cheese, softened
16 Oz Orzo
1/2 Tsp Cook's Pure Lemon Extract
Salt and Pepper to Taste
Basil, Parmesan, and Lemon Wedges for Garnish
1. In a large pot, melt the butter and then sauté the garlic and onion until golden brown and fragrant.
2. Add the zucchini, sun dried tomatoes, shredded chicken, and chicken broth. Stir together, scraping the bottom of the pan.
3. Add the lemon juice and orzo. Bring pot to a low simmer and cook until the orzo is al dente, about 8 minutes.
4. Add to the pot the cream cheese and pure lemon extract. Season with salt and pepper. Garnish with basil, parmesan, and lemon wedges. Serve hot.
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