ONE-PAN LEMON ORZO CHICKEN WITH ARTICHOKE HEARTS
From Serena Wolf's Dude Diet Dinners Artichoke hearts: If you have a Trader Joe's, look for their grilled artichoke hearts. They come in a box. They are delicious. With the Trader Joe's variety, I simply cut in half (or leave whole if I'm feeling lazy). Another option is Monterey Farms ArtiHearts, which you can order by the case. A note about the recipe: In the book, the final step calls for covering the skillet with a thin layer of cheese, and broiling it. I don't do this because: 1. I find it totally delicious with just a few handfuls of parmesan cheese stirred in at the end. 2. My children don't yet appreciate the wonders of blistered and broiled cheese. But, I've included instructions for broiling if you like this idea. You'll need 1.5 cups cheese total, if you do. Serena suggests a mix of Fontina (or Gouda or Ggruyère). If you plan on not broiling, you'll need about 1/2 cup grated Parmesan.
Provided by Alexandra Stafford
Categories Dinner
Time 35m
Number Of Ingredients 13
Steps:
- Pat the chicken dry and season all over with salt and pepper.
- Heat 1 tablespoon of the oil over medium-high heat in a large skillet (oven-proof if you plan on broiling the dish at the end, see notes above.) When the oil is hot and shimmering, add the chicken to the pan and sear for 3 minutes side, or until nicely golden. Transfer to a plate.
- Reduce the heat to medium and add the remaining 1/2 tablespoon oil to the skillet. Add the garlic and orzo and cook for 2 minutes, just to lightly toast the orzo.
- Add the artichoke hearts, herbs de Provence, and water or stock to the pan and bring to a boil over high heat. Lower the heat to a simmer, return the chicken thighs to the skillet, cover and cook 15 to 20 minutes. [Note: Times will vary depending on the kind of orzo you are using, the shape of the pan, the strength of your stovetop. My orzo (not whole wheat) consistently is cooked in 15 minutes or less, so just keep an eye on things.]
- Transfer chicken thighs to a board, and chop into cubes with a knife or shred with two forks. Return the chicken to the skillet. Add the lemon zest and juice. Add a few handfuls (about 1/2 cup) of parmesan and stir to combine. Taste. Adjust with salt and pepper to taste. Add the parsley and stir to combine.
- This is where I stop (see notes above). I find it delicious as it. BUT, if you want to take it a step further, sprinkle a layer of cheese (about 1/2 to 3/4 cup) over the top and broil for 3 to 4 minutes or until cheese is bubbling and lightly browned. Keep an eye on it!
- Serve immediately.
ORZO WITH CHICKEN AND ARTICHOKES
Orzo with Artichokes, Balsamic vinegar and Chicken -- as easy as A-B-C! Pancetta, spinach, and toasted pine nuts also play tasty parts in this pasta dish! This is a great way to use up leftover roast chicken (or turkey) meat!
Provided by Senoritapupnstuff
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 758 calories, Carbohydrate 96.6 g, Cholesterol 55.2 mg, Fat 23.6 g, Fiber 7.4 g, Protein 35.5 g, SaturatedFat 6.3 g, Sodium 678.6 mg, Sugar 7.2 g
CHICKEN SALAD WITH ORZO AND MARINATED ARTICHOKE HEARTS
This is a chicken salad with a Mediterranean flair! The ingredient amounts for the dressing can be adjusted, but start with listed amounts, all other amounts for this recipe can be increased if desired. The capers and currants are optional, but I like to add them in. This is the perfect salad to serve to company, it has lots of flavor! If you are serving more than 4 people then double the recipe. Plan ahead the salad needs to chill for 2 hours before serving. Can use leftover turkey in place of chicken.
Provided by Kittencalrecipezazz
Categories Chicken
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil the orzo pasta in boiling salted water until JUST firm-tender; drain and rinse with cold water.
- In a small bowl combine oil, vinegar, lemon juice and mustard; whisk to combine, then season with salt and pepper.
- Place the chicken pieces in a large bowl and mix in about 1/4 cup dressing; toss to combine.
- Add in cooked orzo, halved cherry tomatoes, artichoke hearts, olives and capers (if using) mix to combine.
- Add in the remaining dressing and mix.
- Season with salt and pepper to taste.
- Cover and chill for a minimum of at least 2 hours before serving.
Nutrition Facts : Calories 601.1, Fat 35.5, SaturatedFat 6.1, Cholesterol 88.2, Sodium 312.6, Carbohydrate 33.2, Fiber 6.1, Sugar 2, Protein 38
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
ROASTED CHICKEN, ARTICHOKE, FETA AND ORZO SALAD
Colorful and easy salad to make in advance to serve chilled or room temperature. Using rotisserie chicken limits cooking to boiling pasta. Transports easily. Has a "Greek" flavor, but not traditional. Easily modified for size of group or individual tastes. Add other vegetables (mushrooms, zucchini) as desired. I'm always asked where I bought the salad, I'm assuming that's a compliment.
Provided by love2ck
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Whisk dressing ingredients together.
- Boil orzo pasta in salted water until al dente. Drain reserving some pasta water.
- Place orzo (warm pasta will absorb more of the dressing) and shredded chicken in a large bowl. Add 4 TB of dressing and toss to coat.
- Add 2 TB pasta water to remaining dressing.
- Add remaining ingredients to orzo and chicken. Toss and refrigerate from 1 hour to overnight.
- Toss with remaining dressing before serving.
Nutrition Facts : Calories 419.7, Fat 24.6, SaturatedFat 6, Cholesterol 74.1, Sodium 414.1, Carbohydrate 23.9, Fiber 3.5, Sugar 2.5, Protein 26.2
MEDITERRANEAN ARTICHOKE CHICKEN WITH ORZO
This was adapted from one of those 5 Ingredients cookbooks, but I changed and added to it. Instead of 4 chicken breasts, if they are large, slice the long way while partially frozen. Saves pounding, too!
Provided by Carolyn Haas
Categories Chicken
Time 30m
Number Of Ingredients 8
Steps:
- 1. Pound chicken breasts to flatten evenly. Season with pepper.
- 2. Drain artichoke hearts, set aside, save marinade.
- 3. Bring 1/4 cup marinade to boil in large skillet. Ad chicken and cook over medium heat until lightly browned.
- 4. Add artichokes, broth, pepper flakes, remaining marinade and orzo. Bring to boil, lower heat, cover and cook until chicken and orzo are done. Add lemon juice and capers. If too much liquid remains, boil another minute to reduce a bit OR add liquid if too dry!!
- 5. Serving idea: serve with steamed Italian (flat) green beans.
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