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1. Preheat the oven to 425 degrees. Place 1/2 lemon, salt, pepper, and shrimp and 1 tablespoon olive oil in a large zip-top bag.
2. cook chicken and drain. then add in wine, thyme, garlic sauce, and slice half a lemon and lay on top. Do not drain.
3. In a medium pot, bring chicken broth and 2 cups water to a boil. Add turmeric and orzo; boil for 6 minutes. Drain, reserving 3/4 cup of cooking liquid. Place frozen peas in the broth and let sit.
4. Heat remaining 1 teaspoon olive oil in a large ovenproof saute pan. Add onion and cook until translucent. Add shrimp and cook for 3 minutes; flip halfway through. Add chicken and sauce (take out lemon); cook for 2 minutes, stirring occasionally. Add drained orzo to pan. Pour peas and reserved liquid over orzo and stir. Lay red pepper strips on top. Bake for 10 minutes. Top with parsley and serve.
combine white wine, thyme, and garlic
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|Serving Size: 1 Serving (5831g)|
|Recipe Makes: Servings|
|Calories from Fat: 252 (12%)|
|Amt Per Serving||% DV|
|Total Fat 28g||37 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 848.2mg||261 %|
|Sodium 54801.4mg||1890 %|
|Potassium 4694mg||124 %|
|Total Carbohydrate 305.6g||90 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 294.4g|
|Protein 174.6g||249 %|
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Calories per serving: 2168
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