CHICKEN AND ORZO SUPPER
In just over half an hour, you can serve your family a filling pasta dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and garlic in oil 4 to 6 minutes, stirring frequently, until chicken is brown.
- Stir in broth and pasta. Heat to boiling; reduce heat to medium. Cover and cook 10 to 15 minutes, stirring occasionally, until pasta is tender and most of liquid is absorbed.
- Stir in tomatoes and zucchini. Cook uncovered 5 to 10 minutes, stirring occasionally and breaking up tomatoes with spoon, until zucchini is tender. Sprinkle with cheese.
Nutrition Facts : Calories 350, Carbohydrate 35 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 34 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 6 g, TransFat 0 g
CHICKEN AND ORZO SKILLET
Here's a perfect one-skillet supper that's colorful, healthy, filling and definitely special! Our taste testers loved the blend of spices, the touch of heat and the sophisticated flavor. -Kellie Mulleavy, Lambertville, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 339 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 384mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic exchanges
ONE POT CHICKEN AND ORZO
One Pot Chicken and Orzo - a delicious creamy orzo one pot dish with chicken thighs, orzo and sun dried tomatoes. All in one pot, easy, quick and prefect for a weeknight dinner!
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet over medium high heat. Season the chicken thighs with seasoning salt on both sides. Place the chicken thighs in the skillet and fry on both sides until no longer pink inside, about 5 min per side, but each cooktop is different so you'll have to watch it.
- Remove the chicken from the skillet and set aside. Dump the leftover oil from the skillet but do not scrape the brown bits, leave those for the sauce.
- Add 2 tbsp of butter and melt over medium heat. Add the chopped onion, garlic, sun dried tomatoes, red pepper flakes and cook for about 5 minutes, just until the onion is soft and translucent.
- Add the orzo, heavy cream, chicken broth and Parmesan cheese to the skillet and stir everything together. Bring to a boil, taste for seasoning and adjust with salt and pepper as necessary.
- Add the chicken back to the skillet, reduce heat to low and simmer for 15 minutes or until the orzo is cooked and most of the sauce has been evaporated or absorbed by the orzo.
- Remove from heat and sprinkle with fresh basil.
Nutrition Facts : ServingSize 241 g, Calories 582 kcal, Carbohydrate 26 g, Protein 27 g, Fat 42 g, SaturatedFat 18 g, Cholesterol 178 mg, Sodium 596 mg, Fiber 2 g, Sugar 3 g
CHICKEN ORZO
A hearty dish the whole family will enjoy! Although orzo looks like rice, it is actually a small, smooth textured pasta made of hard wheat semolina.Courtesy of CookWithCampbells.ca™
Provided by Food Network Canada
Categories chicken,dinner,herbs,mushrooms,pasta,vegetables,Winter
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook chicken until well browned in heated oil at medium-high heat in large skillet. Add mushrooms, onions and garlic. Cook and stir for 3 minutes.
- Add all other ingredients except for basil strips and tomato. Mix well and bring to the boil. Reduce heat.
- Cover and simmer for 15 minutes, stirring occasionally.
- Add basil strips and tomato and stir to combine.
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.
ORZO WITH CHICKEN AND FRESH HERBS
This Italian pasta salad makes a terrific lunch or supper for four...on the table in 25 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
- In large bowl, mix tomatoes, garlic, oil, vinegar, salt, pepper and herbs. Add chicken, cheese and cooked pasta; toss until evenly coated. To serve, spoon 1 1/4 cups salad onto each lettuce leaf.
Nutrition Facts : Calories 490, Carbohydrate 25 g, Cholesterol 85 mg, Fat 3, Fiber 2 g, Protein 35 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 3 g, TransFat 0 g
CHICKEN ORZO SKILLET
As a busy homemaker with a home-based business, I try to make quick dinners that are healthy for my husband and two young children. I combined two recipes to come up with this family favorite. -Kathleen Farrell, Rochester, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook orzo according to package directions. Meanwhile, in a large nonstick skillet, cook chicken in 2 teaspoons oil for 6-7 minutes or until no longer pink. Remove and keep warm. , In the same skillet, cook garlic in remaining oil for 1 minute or until tender. Stir in the tomatoes, beans, Italian seasoning and salt. Bring to a boil. Stir in broccoli and chicken; heat through. Drain orzo; stir into chicken mixture.
Nutrition Facts : Calories 342 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 589mg sodium, Carbohydrate 49g carbohydrate (9g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges
LEMON ORZO CHICKEN
Looking for something speedy for dinner? This lemon orzo chicken has asparagus, leeks and peas for a tasty supper that's low in fat
Provided by Liberty Mendez
Categories Dinner
Time 22m
Number Of Ingredients 10
Steps:
- Heat the oil in a pan and fry the leeks for 5 mins over a medium-high heat, adding a splash of boiling water from the kettle halfway through to steam them slightly. Add the orzo, asparagus and stock, and cook for 10 mins over a high heat, stirring continuously.
- Stir through the crème fraîche, lemon zest, juice, chicken, peas and most of the chives. Season and keep on the heat for 3-4 mins to warm through the chicken, adding a splash of water to loosen if needed. Divide between bowls and top with the remaining chives.
Nutrition Facts : Calories 534 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 0.4 milligram of sodium
ONE-POT CHICKEN AND SAUSAGE ORZO
There's something extra satisfying about a recipe like this one-pot chicken and sausage orzo dish where you just basically dump the ingredients in a pot and wait until it's cooked. Sure, you have to stir it a few times, and it helps if you add stuff in the right order. But for how delicious this comes out, you're doing very little actual work.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 31m
Yield 4
Number Of Ingredients 12
Steps:
- Place a pot over medium-high heat; add oil. Brown crumbled sausage, breaking up pieces as they cook. Cook and stir until sausage is nicely browned, about 5 minutes. Add chicken pieces. Cook and stir until chicken begins to turn opaque, about 1 minute. Add salt.
- Stir in chicken broth and tomato sauce. Raise heat to high and bring mixture to a simmer. Stir in orzo and a pinch of salt. Reduce heat to medium until pasta is almost tender and most of the liquid is absorbed, 10 to 12 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot. Remove from heat. Add grated cheese, parsley, and chives. Serve topped with a dollop of ricotta cheese.
Nutrition Facts : Calories 713.3 calories, Carbohydrate 60.6 g, Cholesterol 130.8 mg, Fat 30.3 g, Fiber 3 g, Protein 47.7 g, SaturatedFat 10.4 g, Sodium 2709.2 mg, Sugar 5.3 g
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