Caesar Chicken With Orzo Recipes

CAESAR CHICKEN WITH ORZO

Steps:

• Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil about 10 minutes or until brown on both sides. Remove chicken from skillet; keep warm.
• Add broth and water to skillet; heat to boiling. Stir in pasta; heat to boiling. Cook uncovered 8 to 10 minutes, stirring occasionally. Stir in frozen vegetables and dressing (cut any large broccoli pieces in half).
• Add chicken to pasta mixture; sprinkle with pepper. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until vegetables are crisp-tender and juice of chicken is no longer pink when centers of thickest pieces are cut.

CAESAR CHICKEN WITH ORZO

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil about 10 minutes, turning once, until brown on both sides. Remove chicken from skillet; keep warm.
• Carefully add broth and water to hot skillet; heat to boiling. Stir in pasta; heat to boiling. Cook uncovered 8 to 10 minutes, stirring occasionally. Stir in broccoli, bell pepper and dressing (cut any large broccoli pieces in half).
• Add chicken to pasta mixture; sprinkle with pepper. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until vegetables are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).

CHICKEN AND ORZO SKILLET

Steps:

• Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. If desired, sprinkle with cheese.

CAESAR ORZO WITH ASPARAGUS

Steps:

• In a large saucepan, bring broth and water to a boil. Add orzo; cook and stir for 3 minutes. Add asparagus. Cook, uncovered, over medium heat for 6-8 minutes or until orzo and asparagus are tender, stirring frequently; drain. Stir in salad dressing and cheese; toss to coat.

CRISPY CHICKEN WITH LEMON ORZO

Steps:

• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons of the butter together in a large (12-inch) cast-iron skillet over medium heat until the butter has melted and begins to sizzle.
• Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes.
• Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through (an instant-read thermometer will register 130 to 140 degrees F). Off the heat, sprinkle on the parsley.
• Divide the Lemon Orzo with Feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate.
• In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
• Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

CAESAR CHICKEN WITH ORZO

Steps:

• 1. Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil about 10 minutes, turning once, until brown. Remove chicken from skillet keep warm.2. Add broth and water to skillet heat to boiling. Stir in pasta heat to boiling. Cook uncovered 8 to 10 minutes, stirring occasionally, until pasta is tender. Stir in frozen vegetables and dressing. Add chicken. Sprinkle with pepper.3. Heat to boiling reduce heat. Simmer uncovered about 5 minutes or until vegetables are crisp-tender and juice of chicken is no longer pink when center of thickest pieces are cut.1 Serving: Calories 375 (Calories from Fat 115) Fat 13g (Saturated 3g) Cholesterol 75mg Sodium 730mg Carbohydrate 35g (Dietary Fiber 5g) Protein 35g % Daily Value: Vitamin A 100% Vitamin C 2% Calcium 8% Iron 18% Diet Exchanges: 2 Starch, 4 Lean Meat, 1 Vegetable From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SUMMERTIME ORZO & CHICKEN

Steps:

• Cook pasta according to package directions; drain., Meanwhile, in a large skillet coated with cooking spray, cook and stir chicken over medium heat until no longer pink, 6-8 minutes. Transfer to a large bowl., Add cucumber, onion, parsley and pasta. In a small bowl, mix lemon juice, oil, salt and pepper; toss with chicken mixture. Serve immediately or refrigerate and serve cold. Top with cheese before serving.

CAESAR CHICKEN ORZO

Steps:

• Heat oil in a 10-inch skillet over medium-high heat.
• Cook chicken in oil about 10 minutes, turning once, until brown.
• Remove chicken from skillet; keep warm.
• Add broth and water to skillet; heat to boiling.
• Stir in pasta, heat to boiling.
• Cook uncovered 8 to 10 minutes, stirring occasionally, until pasta is tender.
• Stir in frozen vegetables and dressing.
• Add chicken.
• Sprinkle with pepper.
• Heat to boiling; reduce heat.
• Simmer uncovered about 5 minutes or until vegetables are crisp-tender and juice of chicken is no longer pink.

CAESAR CHICKEN WITH ORZO

Steps:

• Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil about 10 minutes, turning once, until brown. Remove chicken from skillet keep warm.Add broth and water to skillet heat to boiling. Stir in pasta heat to boiling. Cook uncovered 8 to 10 minutes, stirring occasionally, until pasta is tender. Stir in frozen vegetables (cut any large broccoli pieces in half) and dressing. Add chicken. Sprinkle with pepper.Heat to boiling reduce heat. Simmer uncovered about 5 minutes or until vegetables are crisp-tender and juice of chicken is no longer pink when centers of thickest pieces are cut.1 Serving: Calories 370 (Calories from Fat 115) Fat 13g (Saturated 2g) Cholesterol 70mg Sodium 680mg Carbohydrate 34g (Dietary Fiber 4g) Protein 33g% Daily Value: Vitamin A 16% Vitamin C 42% Calcium 6% Iron 16%Diet Exchanges: 2 Starch, 3 1/2 Lean Meat, 1 VegetableBetty's TipFor a lighter take on this terrific dish, don't use the oil spray the pan with cooking spray instead and substitute reduced-fat Caesar dressing. You'll save 6 grams of fat and 65 calories per serving!

CAESAR CHICKEN WITH ORZO

Steps:

• Heat oil in 10- inch skillet over medium high heat. Cook chicken in oil about 10 minutes, turning once, until brown. Romove chicken from skillet; keep warm.
• Add broth and water to skillet; Heat to boiling. Stir in pasta; Heat to boiling. Cook uncovered 8 to 10 minutes, stirring occasionally, until pasta is tender. Stir in frozen vegetables and dressing. Add chicken. Sprinkle with pepper.
• Heat to boiling; reduce heat to low. Simmer uncovered about 5 minutes or until vegetables are crisp-tender and juice of chicken is no longer pink when center of thickest pieces are cut.