CREAMY ORZO WITH CHICKEN
Dinner ready in 30 minutes! Enjoy this wonderful pasta and chicken recipe that is ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Cook and drain pasta as directed on package.
- While pasta is cooking, melt margarine in 3-quart saucepan over medium heat. Cook chicken, mushrooms, onions and garlic in margarine about 5 minutes, stirring occasionally, until chicken is no longer pink in center.
- Stir in flour, thyme and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.
- Pour chicken mixture over pasta; toss if desired.
Nutrition Facts : Calories 410, Carbohydrate 43 g, Cholesterol 60 mg, Fiber 2 g, Protein 32 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 340 mg
BUTTERNUT SQUASH ORZO WITH CHICKEN SAUSAGE
This creamy butternut squash orzo is a perfect fall recipe. It's creamy, savory, a little sweet, and so satisfying.
Provided by Carolyn
Categories Main Course
Time 1h15m
Number Of Ingredients 15
Steps:
- Preheat oven to 400 Degrees. Place cubed butternut squash on one half of a baking sheet and drizzle with olive oil, salt, pepper, and garlic powder.
- Slice chicken sausage and place on the other side of the baking sheet. Bake the squash and sausage for 30 minutes.
- Add roasted butternut squash, maple syrup, cayenne, nutmeg, and chicken broth to a blender. Puree until smooth.
- In a large skillet, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Add the butternut squash puree, fresh rosemary, and the orzo.
- Stir orzo often, adding water or chicken broth as it cooks as needed. Cook until liquid is mostly absorbed and the orzo is al dente.
- Serve immediately garnished with parmesan cheese, additional rosemary, and the sliced roasted chicken sausage.
CHICKEN WITH CREAMY BUTTERNUT SQUASH ORZO
Chicken breast with a delicious orzo butternut squash side dish. Ready in 45 minutes to save even more time, buy prepped butternut squash.
Provided by tnap65
Categories Low Cholesterol
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and seed squash, then cut into 1/2 inch pieces. Mince garlic.
- Using meat pounder, pound thick part of chicken breast to 3/4 to 1 inch thickness. Season chicken with salt and pepper.
- Place chicken, skin side down, in cold 12 inch skillet, Cover and place over medium heat. Cook, without moving , unitl skin is golden brown, about 15 minutes. Continue to cook, covered, until skin is deep golden brown, rotating skillet halfway through cooking. Transfer to platter, tent with foil.
- While chicken cooks, melt butter in large sauce pan over medium heat. Add garlic and cook until fragrant, about thirty seconds. Stir in orzo and cook for one minute. Add squash and broth, bring to boil, and cook, stirring often, until orzo and squash are both tender, about 15 minutes.
- While orzo is cooking grate parmesan (1 cup) mince three tablespoons chives and squeeze 1 teaspoon lemon juice.
- Off heat stir in babay spinach, nutmeg, parmesan, 2 tablespponsschives and lemon juice. Let sit unccovered for 5 minutes to thicken. Sprinkle renaining chives over chicken.
Nutrition Facts : Calories 544.5, Fat 18.8, SaturatedFat 8.6, Cholesterol 74.2, Sodium 1001.6, Carbohydrate 62.6, Fiber 7, Sugar 7.5, Protein 33.9
BUTTERNUT SQUASH ORZO
When they are combined, the pasta picks up the flavor of the squash beautifully. Make sure you cook it long enough for the flavors to meld.
Provided by SJG3483
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a deep skillet, melt butter with oil over medium-high heat.
- Add onion and cook for about 6 minutes, or until tender and starting to brown.
- Add garlic and cook for 30 seconds.
- Add squash and stir.
- Add 1/2 cup chicken broth and simmer over medium heat until liquid is absorbed and squash is barely tender.
- While it is simmering, bring the remaining broth to a boil.
- Add orzo and cook for about 8 minutes, until cooked al dente.
- Drain any excess liquid.
- Combine squash mixture with orzo and heat together for a few minutes, until the squash is tender.
- Pour into a bowl and toss with basil and cheese.
- Add salt and pepper to taste.
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
BROWN-BUTTER ORZO WITH BUTTERNUT SQUASH
In this autumnal one-pot meal, rice-shaped orzo is cooked with stock and butternut squash until it's tender and creamy, a little like risotto but without as much stirring. Brown butter, lemon zest and sage add depth of flavor, while red-pepper flakes give this zip and heat. An optional dollop of ricotta intensifies the creaminess but feel free to skip it for a lighter dish. This recipe also works well as a hearty side for roasted meats and fish.
Provided by Melissa Clark
Categories weekday, pastas, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium Dutch oven, or a large (12-inch) skillet, melt butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it doesn't burn.)
- Stir in shallots and cook, stirring occasionally, until slightly softened, about 2 minutes. Add squash, sage, a large pinch of salt, the 1/4 teaspoon black pepper and the 1/4 teaspoon red-pepper flakes, and cook until squash is golden at the edges and begins to soften, 12 to 17 minutes.
- Add stock and bring to a simmer. Stir in orzo, lemon zest and the 1 teaspoon salt. Cover the pan and simmer over medium-low heat until orzo is just tender and most of the liquid is absorbed, 14 to 18 minutes, stirring once or twice. If the pan dries out before the orzo and squash are tender, add a splash or two of water.
- Remove pan from heat and stir in Parmesan. Taste and add more salt if needed, and a squeeze of lemon juice if the dish needs brightness. Dollop with ricotta if using, and sprinkle with more grated Parmesan and black pepper just before serving, garnishing the top with more red-pepper flakes and sage.
'WELCOME FALL' ROASTED CHICKEN AND BUTTERNUT SQUASH
Great meal to warm the house and welcome fall with the smells and flavors of the season! Chicken roasts with butternut squash, apple cider, and garlic. Even the kids will love the sweet fall flavor of the chicken and vegetables! Yields 2 large servings. As this dish cools on the table, the liquid and vegetables become wonderfully syrupy!
Provided by STACIE78
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h25m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine squash, red potatoes, carrots, shallots, and garlic in a 9x13-inch baking dish. Pour apple cider over the vegetables and drizzle with olive oil and honey. Sprinkle with pumpkin pie spice; stir to coat vegetables. Rub chicken legs with unsalted butter and place atop vegetables. Sprinkle chicken with salt and black pepper. Cover dish with aluminum foil.
- Place into the preheated oven, turn oven temperature down to 350 degrees F (175 degrees C), and bake for 45 minutes. Remove aluminum foil, return to oven, and bake until chicken skin is crisp and brown, about 15 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 1001.4 calories, Carbohydrate 118.1 g, Cholesterol 142.9 mg, Fat 39.9 g, Fiber 11.7 g, Protein 47.6 g, SaturatedFat 11.2 g, Sodium 211.1 mg, Sugar 34.9 g
BUTTERNUT ORZO RISOTTO
This creamy dish resembles traditional rice risotto, only it's quicker and easier to make. Fresh herbs enhance the tender orzo pasta and sweet butternut squash. Try it as a warming side dish for pork.-Country Woman Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and 1/8 teaspoon pepper. Bake at 400° for 15-20 minutes or until tender, stirring occasionally., Meanwhile, in a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute onion in butter until tender. Add orzo and garlic; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and orzo is almost tender. (Cooking time is about 20 minutes.) Add the herbs, cooked squash and remaining pepper; heat through. Garnish with cheese if desired; serve immediately.
Nutrition Facts : Calories 230 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 420mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.
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