• 1 can (14.5 oz.) fat-free reduced-sodium chicken broth 
• 1/2 cup water 
• 1 Tbsp. butter 
• 1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces 
• 1-1/3 cups orzo pasta, uncooked  
• 3 cups tightly packed baby spinach leaves 
• 2 tsp. zest and 1 Tbsp. juice from 1 lemon 
• 1 cup shredded CRACKER BARREL Vermont Sharp White Cheddar 

One-Pan Lemon, Garlic & Herb Chicken with Orzo

• 1 can (14.5 oz.) fat-free reduced-sodium chicken broth 
• 1/2 cup water 
• 1 Tbsp. butter 
• 1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces 
• 1-1/3 cups orzo pasta, uncooked  
• 3 cups tightly packed baby spinach leaves 
• 2 tsp. zest and 1 Tbsp. juice from 1 lemon 
• 1 cup shredded CRACKER BARREL Vermont Sharp White Cheddar 

• Bring broth, water and butter to boil in large skillet. 
• Stir in chicken and orzo. Return to boil; cover.  Simmer on medium-low heat 7 min. or just until orzo is tender. 
• Add spinach, lemon zest and juice; cook and stir 2 to 3 min. or just until spinach is wilted. 
• Top with cheese; cook, covered, on medium-low heat 2 min. or until melted. 

*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.