CHICKEN ORZO RECIPES
MEDITERRANEAN CHICKEN ORZO RECIPE: HOW TO MAKE IT
Orzo pasta with chicken, olives and herbes de Provence has the bright flavors of Mediterranean cuisine. Here’s a bonus: Leftovers reheat really well! —Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Dinner
Total Time 04 hours 15 minutes
Prep Time 15 minutes
Cook Time 04 hours 00 minutes
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 3- or 4-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 4-5 hours or until chicken, pasta and vegetables are tender, adding orzo during the last 30 minutes of cooking.
Nutrition Facts : Calories 415 calories, FatContent 19g fat (5g saturated fat), CholesterolContent 86mg cholesterol, SodiumContent 941mg sodium, CarbohydrateContent 33g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 27g protein.
CHICKEN AND ORZO SKILLET RECIPE: HOW TO MAKE IT
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
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
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, FatContent 7g fat (1g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 384mg sodium, CarbohydrateContent 38g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 32g protein. Diabetic exchanges 3 lean meat
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- Nestle the chicken back in the pan, skin-side up, and roast for 20 mins until the sauce is thickened, the orzo is tender and the meat is cooked through. Give it a stir, then leave for 10 mins for the orzo to absorb the excess liquid. Scatter over the parsley leaves to serve.
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My husband is Greek, so I'm always trying new Mediterranean recipes. This lemon chicken orzo soup is his favorite dish that I make. Serve it with a little feta or Parmesan and a side of toast. —Kristine Kosturos, Olympia, Washington.
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- In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add vegetables, salt, oregano and pepper; cook and stir 4-6 minutes or until vegetables are crisp-tender. Add wine, stirring to loosen browned bits from pan. Stir in broth, rosemary and bay leaf; bring to a boil., Add orzo. Reduce heat; simmer, covered, 15-18 minutes or until orzo is tender, stirring occasionally. Return chicken to pan; heat through. Stir in lemon zest and juice; remove bay leaf. If desired, top each serving with parsley.
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