Tuscany Chicken And Orzo With Bean Dressing Recipes

LEMONY ORZO TWO BEAN SALAD

Steps:

• Cook pasta as directed on package, adding green beans during last 5 to 7 minutes of cooking time. Cook until pasta and green beans are tender. Drain; rinse with cold water to cool. Drain well.
• In large bowl, mix cooked orzo and green beans and all remaining salad ingredients except feta cheese; stir gently. Cover; refrigerate at least 1 hour or until chilled.
• Meanwhile, in small jar with tight-fitting lid, shake all dressing ingredients until well mixed. Cover; refrigerate until serving time.
• Just before serving, pour dressing over salad; stir gently to coat. Top with feta cheese.

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.

TUSCAN CHICKEN AND BEANS

Steps:

• In a small bowl, combine the chicken, rosemary, salt and pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until browned., Stir in broth and tomatoes, scraping any brown bits from bottom of pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.

TUSCANY CHICKEN

Steps:

• Preheat oven to 425 degrees.
• Pat potatoes dry with paper towels.
• Toss potatoes and mushrooms with 21/2 tbs oil, 2 tbs cheese, 2 tsp garlic and 2 tsp rosemary, 1/2 tsp salt and 1/4 tsp pepper.
• Arrange in 13x9 baking dish in one layer.
• Top with remaining 2tbs cheese and bake 15 minute or until potatoes are just lightly browned.
• Meanwhile, heat remaining 11/2 tbs oil in large nonstick skillet over med. heat.
• Add chicken pieces.
• Season lightly with S&P, sprinkle with remaining rosemary and garlic.
• Cook 5-6 minutes on each side or until browned. (don't crowd pan, may need to do more than one batch).
• Arrange chicken pieces on top of potatoes. Drizzle with any oil from skillet and return to oven.
• Bake 20-25 minute longer or until chicken is done.

GARLIC TUSCAN CHICKEN

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken and set aside on a plate.
• Add heavy cream, chicken broth, Parmesan cheese, garlic powder, and Italian seasoning to the skillet. Whisk sauce over medium-high heat until starting to thicken, about 5 minutes. Add spinach and sun-dried tomatoes; simmer until spinach starts to wilt, about 1 minute. Return chicken to the skillet and cook until heated through, 2 to 3 minutes.

TUSCAN CHICKEN WITH WARM BEAN SALAD

Steps:

• Arrange chicken in 12x9x2-inch baking dish. Mince 5 garlic cloves; mix in 1 teaspoon salt. Rub garlic mixture into chicken. Mix lemon juice, 2 tablespoons oil, 2 tablespoons rosemary, lemon peel and sugar in small bowl. Pour over chicken. Season with pepper. Cover; chill up to 3 hours.
• Preheat oven to 350°F. Place cannellini in large skillet. Chop remaining 4 garlic cloves and mix into cannellini with 2 tablespoons oil and 1 tablespoon rosemary. Season with salt and pepper.
• Uncover chicken and bake until cooked through but still juicy, basting occasionally, about 40 minutes. Remove from oven. Preheat broiler. Broil chicken until just brown, about 4 minutes.
• Meanwhile, stir bean salad over medium heat until heated through, about 8 minutes. Spoon salad onto platter. Top with chicken and pan juices.

ORZO WITH CHICKEN AND ARTICHOKES

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
• Pour 2 tablespoons olive oil into skillet. Stir in onion, garlic, and red pepper flakes. Cook, stirring occasionally, until the onion is soft and translucent. Increase heat to medium high, pour in white wine; cook about 3 minutes.
• Reduce heat to low, stir in chicken, artichoke hearts, and spinach. Cover, and cook to warm through.
• Meanwhile, bring a pot of salted water to boil. Add orzo pasta and cook until al dente, about 8 to 10 minutes. Drain, and stir into chicken mixture.
• Stir pine nuts and balsamic vinegar into pasta.

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.

CREAMY ITALIAN CHICKEN & ORZO SKILLET

Steps:

• Mix cream cheese spread, milk and seasonings until blended.
• Cook chicken and zucchini in large nonstick skillet on medium heat 6 to 7 min. or until chicken is done, stirring frequently. Add cream cheese mixture and tomatoes; cook and stir 2 min. or until heated through.
• Serve over pasta.

TUSCANY CHICKEN AND ORZO WITH BEAN DRESSING

Steps:

• Mix chicken through Italian seasoning in a dish and let marinate overnight. Dice the zucchini and tomato, then mix them together. Store these in the refrigerator overnight too.
• Preheat oven to 350.
• Heat a fry pan on the stove top on high till hot, then turn the heat down to medium high. Remove chicken from marinade (but keep the liquid), salt and pepper both sides of the meat and sear the chicken in the fry pan till brown, about 3 minutes per side.
• Place the browned chicken on a greased baking sheet (which has a rim to catch the chicken juices).
• Mix the orzo, diced zucchini, diced tomato, and 1.75 cups chicken broth in a casserole, (I use a loaf pan). Cover tightly with foil.
• Place the chicken and the orzo in the oven. Bake for 25 minutes (if using chicken pieces, bake for 30 minutes however the orzo will only needs 30 minutes).
• Now back to the chicken marinade. Use the marinade to deglaze the fry pan. Drain and rinse the bean several times (to remove the salt).
• Add the beans, 2 tbs spaghetti sauce and 1 cup of broth to the marinade in the fry pan, and simmer till reduced by one third. When the sauce is reduced, remove the bay leaf and rosemary stem.
• When the chicken and orzo are cooked; its time to plate the food. Spread the orzo on your best Tuscan style-severing platter, then the chicken, and finish by pouring the bean sauce over the whole dish!