CREAMY ONE POT CHICKEN AND ORZO RISOTTO WITH BACON
Creamy One Pot Chicken and Orzo "Risotto" with Bacon is an easy, comforting and soul-satisfying dinner that's also super versatile!
Provided by By: Carol | From A Chef's Kitchen
Categories Pizza and Pasta
Time 45m
Number Of Ingredients 11
Steps:
- Place the bacon in a high-sided skillet or sauté pan. Heat to medium-high. When the bacon begins to cook, reduce heat to medium and brown until crisp. Transfer to a paper towel-lined plate. When cool to the touch, crumble half the bacon leaving the remaining mini strips for garnish.
- Save 1 tablespoon of the bacon fat in the pan and discard the rest.
- Add the butter to the bacon fat in the pan over medium-high heat. Add the onion and salt. Reduce heat to medium-low and cook 8 - 10 minutes or until onion is very soft. (The salt is going to help sweat and soften the onion and keep it from browning.)
- Add the garlic and cook briefly until fragrant (15 seconds). Add the orzo and stir 1 - 2 minutes or until it turns golden in color.
- Slowly add 2 cups of the chicken broth. Bring to a boil then reduce heat to medium low. Simmer uncovered for 12 - 15 minutes or until the pasta is al dente and much of the liquid has been absorbed. (If necessary, add additional broth to keep it from becoming dry.)
- Stir in the cream, cheese and chicken. Continue to stir until the cheese has melted and the chicken is heated through. Stir in the crumbled bacon. Season to taste with salt if desired.
- Serve in bowls with additional cheese if desired. Garnish with chopped fresh parsley if desired and reserved bacon strips.
Nutrition Facts : ServingSize 1, Calories 308 kcal, Carbohydrate 4 g, Protein 16 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 88 mg, Sodium 1020 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 11 g
GORGONZOLA CHICKEN AND ORZO
Delicious, warm, and rich, this dish is easy to prepare. I consider it a comfort food. It travels well, too, so is good for taking along to a friend's house or potlucks.
Provided by Julesong
Categories Poultry
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Trim the fat from the chicken breasts, then cut into bite size pieces.
- Over medium-high heat, melt together the olive oil and butter in a large non-stick pan with high sides, then add the onion and sauté, stirring often, until just tender, about 3 minutes.
- Add the minced garlic and chicken pieces sauté until chicken is browned on all sides, stirring occasionally, about 5 minutes.
- Stir in the broth, orzo, lemon juice, oregano, basil, lemon zest, and pepper into to chicken mixture and bring to a boil, then reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally, or until pasta is to desired texture.
- Season to taste with salt and pepper, stir in the crumbled Gorgonzola, and serve.
- Goes well with a salad, crisp baby green beans, or asparagus.
- For a change of pace, try this recipe using cubed (boneless and skinless) turkey, duck, or even goose!
- A bit of proscuitto sauteed in with the chicken is good, too (not much, though - only about a tablespoon).
Nutrition Facts : Calories 250.6, Fat 6.6, SaturatedFat 2.8, Cholesterol 43.2, Sodium 409, Carbohydrate 25.8, Fiber 1.5, Sugar 2.5, Protein 20.9
CHICKEN AND VEGETABLES ORZO RISOTTO (ORZOTTO)
One Pot Dinners have never been more delicious! If you're a fan of risotto, then you'll like this new twist on Italian classic. Chicken And Vegetable Orzo Risotto is loaded with comforting flavors and is made entirely in one pot. Weeknight comforting meals made easy!
Provided by Iryna
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 400 F.
- Rub chicken thighs with ½ teaspoon of salt and pepper. Set aside.
- Heat 2 tablespoons of butter in the ovenproof cast iron skillet and over medium heat. Add asparagus and cook for 9 minutes turning frequently. Add sliced garlic and cook for 1 more minute. Using a slotted spoon, remove asparagus and garlic from the skillet and set aside.
- Heat 1 tablespoon of butter in the same skillet and over medium heat. Add chicken thighs skin side down and cook for about 10 minutes until skin is golden brown. Flip the chicken and cook for another 10 minutes. Remove from the skillet and set aside.
- Wipe the skillet with paper towel, return to the heat and melt 1 tablespoon of butter.
- Add shallot and sauté for 3-4 minutes until translucent. Add orzo and 1 teaspoon of salt stirring frequently until it is coated in butter and slightly toasted, about 3 minutes.
- Pour in chicken broth, stir, place chicken thighs on top of orzo. Cover skillet with an ovenproof lid and bake for 20 minutes until orzo has absorbed all liquid and is nice and cooked through.
- Transfer chicken on to the plate, add Parmesan cheese, peas, orange zest and give everything a nice stir.
- Put chicken back on to the skillet along with asparagus and bake uncovered for 5 more minutes.
- Serve immediately!
ORZO RISOTTO
Steps:
- Saute the shallot in butter for 5 minutes or until tender. Add the steeped saffron in white wine and evaporate. Add the orzo and saute just enough to coat the pasta kernels.
- Add the chicken broth and bring to a boil and cook until the pasta has absorbed the broth, and is tender, about 10 minutes. Stir in the shrimp, cover and steep just long enough for the shrimp to gently warm through. Season to taste with salt and crushed red pepper; garnish with parsley.
GORGONZOLA AND PORCINI MUSHROOM RISOTTO
Provided by Giada De Laurentiis
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside.
- Reheat the stock to a simmer and keep warm over low heat.
- In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately.
GARDEN ORZO RISOTTO
No one will believe this rich, creamy dish was prepared in less than 30 minutes! I developed the recipe when my garden tomatoes, zucchini and basil were coming on strong. Using orzo instead of Arborio rice makes the risotto so much easier to prepare. -Cindy Beberman, Orland Park, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan over medium-high heat, saute zucchini and shallot in oil until almost tender. Add garlic; cook 1 minute longer. Add the orzo, broth and milk. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook and stir for 10-15 minutes or until liquid is almost absorbed., Stir in the spinach, tomatoes and basil; cook and stir until spinach is wilted. Remove from the heat; stir in the cheese, salt and pepper.
Nutrition Facts : Calories 202 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 429mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges
SPRING ORZO RISOTTO
I thought I had Arborio rice but I obviously did not. Orzo pasta makes a delightful risotto with help from spring veggies like asparagus and peas. For service, garnish with some freshly grated Grana Padano cheese and chopped parsley.
Provided by Jonathan Charbz
Categories Risotto
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Pour vegetarian chicken broth and vegetable broth into a medium saucepan over over medium heat; bring to a boil. Reduce heat to simmer and cover until needed.
- Melt butter and oil together in a 12-inch skillet over medium heat. Add onion, pepper flakes, and a pinch of sea salt and pepper. Cook and stir for about 4 minutes before adding the zucchini and another pinch of sea salt. Stir and continue to cook for about 3 minutes. Next, stir in the dry orzo pasta and continue to cook, stirring often, for 5 minutes.
- Pour in wine, stirring as it bubbles until the rapid bubbling stops. Pour in hot broth and bring to a boil. Reduce heat slightly and add cheese rind and 1/2 teaspoon sea salt. Cook and stir until a good portion of the liquid has been soaked up by the orzo, about 10 minutes. Stir in asparagus and frozen peas and continue to simmer until nearly all of the liquid is gone and orzo is fully cooked, about 5 minutes. Remove from the heat.
- Stir in Grana Padano cheese, parsley, lemon zest and juice, and desired amount of cracked pepper. Remove and discard cheese rind. Taste and adjust salt and pepper as desired.
Nutrition Facts : Calories 408.7 calories, Carbohydrate 63 g, Cholesterol 21.2 mg, Fat 11 g, Fiber 6.3 g, Protein 15.8 g, SaturatedFat 5.3 g, Sodium 504.5 mg, Sugar 7 g
CHICKEN GORGONZOLA
Chicken breasts are sauteed to a golden brown then topped with a rich, savory Gorgonzola sauce. Serve with steamed green beans and fresh crusty bread if you are looking for a winner to impress your dinner guests. This dish is so decadent it tastes exactly as though you ordered it at a fine Italian restaurant, but the secret is how simple it actually is to make! This sauce is also a wonderful accompaniment to pork chops, ravioli, or whatever strikes your fancy! It is very versatile, so the possibilities are endless!
Provided by Spirited Sarah
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until pesto is smooth.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.
- Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add half of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.
- Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by 1/4, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.
- Serve each chicken breast on a plate topped with sauce.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 8.4 g, Cholesterol 81.8 mg, Fat 23.3 g, Fiber 1.8 g, Protein 30.5 g, SaturatedFat 6.2 g, Sodium 342.2 mg, Sugar 4.1 g
ORZO RISOTTO
Provided by Jeanne Thiel Kelley
Categories Citrus Garlic Herb Onion Pasta Side Sauté Vegetarian Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Melt butter in heavy large saucepan over medium heat. Add shallots and garlic. Sauté until shallots are tender, about 5 minutes. Add orzo; sauté 5 minutes. Mix in 6 cups boiling water and salt. Simmer uncovered until orzo is tender, liquid is absorbed, and risotto is creamy, stirring often, about 18 minutes. Remove from heat. Mix in thyme and peel, then parsley.
ORZO RISOTTO
Make and share this Orzo Risotto recipe from Food.com.
Provided by kimbearly
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- cook orzo in large pot of boiling,salted water according to package directions.
- drain and rinse under cold water.
- transfer orzo into large saucepan and add broth and garlic.
- simmer and stir till stock is absorbed.
- stir in cheeses,and butter.
- season with salt and pepper to taste.
- serve immediatly.
Nutrition Facts : Calories 349.3, Fat 6.7, SaturatedFat 3.5, Cholesterol 13.4, Sodium 334.6, Carbohydrate 57.7, Fiber 2.5, Sugar 1.6, Protein 13.3
ORZO "RISOTTO"
Categories Cheese Pasta Side Quick & Easy Spring Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 side-dish servings
Number Of Ingredients 8
Steps:
- Cook orzo in a large pot of boiling salted water until barely al dente, 5 to 6 minutes. Drain in a colander and rinse under cold water to stop cooking.
- Transfer orzo to a 2-quart heavy saucepan and add stock, zest, and thyme. Simmer over moderate heat, stirring constantly, until stock is absorbed, about 5 minutes.
- Stir in cheese, butter, salt, and pepper and serve immediately.
RISOTTO-STYLE GORGONZOLA CHICKEN & ORZO
Number Of Ingredients 7
Steps:
- 1. Remove fat from chicken. Cut chicken into 1/2-inch strips. Spray 10-inch nonstick skillet with cooking spray heat over medium-high heat. Cook chicken in skillet about 2 minutes, stirring frequently, until brown. Remove chicken from skillet keep warm. 2. Spray skillet with cooking spray. Cook onion in skillet over medium-high heat about 4 minutes, stirring frequently, until tender. Stir in broth, pasta, Italian seasoning, lemon pepper and chicken. Heat to boiling reduce heat to low. Simmer uncovered about 11 minutes, stirring occasionally, until pasta is just tender remove from heat. Stir in cheese. NUTRITION INFORMATION 1 Serving Calories 240 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 40mg Sodium 430mg Carbohydrate 32g (Dietary Fiber 2g) Protein 21g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 6% Iron 12% DIET EXCHANGES: 2 Starch, 2 Lean MeatFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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