Lemon Chicken Orzo
In a Dutch oven pot or heavy pot, add 2 T. of oil on medium high heat. Cook the chicken until the outer is cooked (it will not be cooked through). Remove to a cutting board. Let cool a few minutes and dice into 1” pieces. While the chicken is cooking, wash and grate the zucchini. Add 2 T. of butter to the pot and sauté onions for 4 minutes. Then add the dry orzo and sauté for 2 minutes. Add in the grated zucchini, the evaporated milk. Mix the cornstarch with 1-2 T. of water and add that in with the broth container. Stir in the chicken pieces. Stir the pot and cover. Bring the pot to a boil, then reduce to low heat and simmer for 8-10 minutes and the orzo is tender. Stir every few minutes so the orzo doesn’t stick to the bottom. When the orzo is tender, stir in the cheeses. If you would like it creamier, you can add milk, water, etc. Season with salt and pepper if needed. Serve.