Chicken And Broccoli Orzo Food

CHEESY CHICKEN & BROCCOLI ORZO

Steps:

• Cook orzo according to package directions. Meanwhile, heat broccoli with cheese sauce according to package directions., In a large skillet, heat butter over medium heat. Add chicken, onion, salt and pepper; cook and stir 6-8 minutes or until chicken is no longer pink and onion is tender. Drain orzo. Stir orzo and broccoli with cheese sauce into skillet; heat through.

CHEESY CHICKEN BROCCOLI ORZO

Steps:

• Cube chicken breasts into bite size pieces and season with salt and pepper.
• In a sauté pan over medium heat, and add one tablespoon of olive oil. When hot, add chicken in a single layer and cook until heated to an internal temperature of 165 degrees Fahrenheit, about 3-4 minutes, flipping once halfway through. Remove from pan, cover, and set aside.
• Add a tablespoon of olive oil to the pan, add onions, and cook until they begin to brown and turn translucent. Add minced garlic and cook for an additional 30 seconds.
• Add chicken broth, paprika, red pepper flakes, and orzo to the pan, scraping the bottom of the pan to deglaze. Bring to a simmer, cover, and reduce heat to low. Simmer for 5 minutes (or, consult your pasta's package directions and cook to al dente, minus 5 minutes).
• Remove lid and add chopped broccoli. Stir to combine. Cover and cook for an additional 5 minutes, allowing broccoli to steam and pasta to finish cooking. If all of the liquid is absorbed, add an additional 1/4 cup of water as needed.
• Remove lid and add heavy cream, shredded cheese, and cooked chicken. Stir to combine. Cook an additional 1 to 2 minutes on low, or until cheese has melted. Remove from heat and allow to set for 5 minutes to allow sauce to thicken before serving.

CHICKEN AND BROCCOLI ORZO

Steps:

• Bring a medium pot of lightly salted water to a boil and cook orzo according to package instructions. In the last 3 minutes of cooking time, add broccoli. When timer goes off, use a slotted spoon to remove broccoli and transfer to a plate. Drain the orzo and set aside.
• In a large skillet, melt butter. Add garlic and cook until golden, 30 seconds to 1 minute. Add drained pasta, cream, and Parmesan cheese. Add salt and pepper to taste. Stir in chicken and then gently fold in broccoli.
• Serve, top with more Parmesan cheese if desired, and enjoy!

CHICKEN AND BROCCOLI ALFREDO ORZO

Steps:

• Melt butter in skillet over medium-high heat. Add garlic, and cook for about 1 minute.
• Stir in chicken and saute until the surface of the chicken loses most of its pink color. Add the broccoli; stir to coat. Stir in orzo.
• Pour in the chicken stock and Ragu® Classic Alfredo Sauce. Stir well. Cover and reduce heat to medium. Cook until orzo is cooked, about 12 minutes.
• Turn off heat and uncover. Stir and allow to rest for 1 to 2 minutes before serving.

SKILLET CHICKEN THIGHS WITH BROCCOLI AND ORZO

Steps:

• Season chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. In a large, heavy skillet (preferably cast-iron or stainless steel), heat olive oil over medium-high. Cook the chicken, skin-side down, until golden brown, about 7 minutes. Flip and cook until golden on the other side, about 5 minutes more. Transfer chicken to a plate and set aside.
• Decrease heat to medium, add butter and lemon slices, and cook until the lemons release their juices and start to brown, 1 to 2 minutes. Transfer to the plate with the chicken.
• Add broccoli, orzo, thyme, garlic and remaining 1/2 teaspoon salt to the skillet and stir to coat. Cook, stirring occasionally, until the orzo is lightly toasted and the broccoli is bright green, about 5 minutes.
• Deglaze with the wine and cook until the liquid is mostly absorbed, 1 to 2 minutes.
• Add the broth and lemon slices to the skillet, then add the chicken thighs, skin-side up, along with any liquid from the plate. Cover the skillet and continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through, 13 to 15 minutes.
• If you want to add a little texture and crunch to the dish, uncover and continue to cook until browned and crisp on the bottom, 3 to 5 minutes. Serve warm.

CHICKEN DRUMSTICKS WITH BROCCOLI ORZO

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• Whisk together the oil, garlic powder, onion powder, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add the drumsticks and toss to coat in the spice mixture. Transfer to the prepared baking sheet and roast, flipping halfway through, until the skin is crisp and golden and the drumsticks register 165 degrees F on an instant-read thermometer, 30 to 35 minutes.
• Meanwhile, bring the chicken broth to a simmer in a medium saucepan over medium heat. Add the broccoli, orzo, 1/2 teaspoon salt and 1/4 teaspoon pepper. Reduce the heat to medium low and continue to cook, stirring occasionally to prevent sticking, until the orzo is al dente and the broccoli begins to get very soft, about 15 minutes. If the pan starts to look too dry, add another splash of chicken broth. Stir in the Parmesan, then use the back of a wooden spoon to slightly mash the broccoli, breaking it up into very small pieces.
• Serve the drumsticks over the broccoli orzo and garnish with more Parmesan.

BROCCOLI AND ORZO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart casserole dish.
• Bring a large pot of generously salted water to a boil. Add the orzo, stir and cook for 5 minutes. Add the broccoli florets and cook until bright green, about 1 minute. Strain and set aside.
• Heat a large pot or Dutch oven over medium heat. Add the butter and flour, whisk together and cook for about 1 minute. Add the onions and garlic and cook, stirring, until the onions have softened, about 5 minutes. Whisk in the milk, bring the sauce to a low boil, reduce to a simmer and simmer gently for about 5 minutes. Turn off the heat and add 1 cup of the Havarti, sour cream, 2 tablespoons of the Parmesan, 1 teaspoon salt and pepper to taste. Gently fold in the broccoli and orzo.
• Transfer the mixture to the buttered casserole dish. Sprinkle with the remaining 1/2 cup Havarti and 1 tablespoon Parmesan. Toss the bread crumbs with the remaining 1 tablespoon melted butter in a small bowl. Season with salt and spread evenly over the casserole. Bake until brown and bubbly, about 30 minutes.

ORZO AND BROCCOLI

Steps:

• In a skillet over medium high heat melt the butter with the oil and saute the garlic until aromatic. Add the thawed broccoli and saute until heated through. Season to taste with the salt and pepper. Mix with the cooked orzo and serve alongside your favorite chicken or lamb dish.

CHICKEN WITH ORZO AND VEGGIES

Steps:

• Heat oil in a large frypan over medium high heat. Add onion, garlic and red pepper. Cook 2 minutes. Add broth, broccoli and orzo.
• Reduce heat to medium, cover and cook for 6 minutes, stirring occasionally.
• Add chicken and corn, cook an additional 8 minutes or until chicken juices run clear.
• Remove from heat, season with salt and pepper and gently stir in cheese.
• Serve immediately.