Chicken Bacon With Vegetables And Orzorice Food

ONE POT CHICKEN, VEGETABLE & PARMESAN ORZO (RISONI)

Steps:

• Heat oil in a large pan over high heat. Make sure the pan is reasonably deep - around 5cm / 2.5" or more. Otherwise, use a large pot.
• Add garlic and onion, cook for 1 minute.
• Add chicken, sprinkle with salt and pepper then cook for 2 minutes until cooked on the outside (raw inside).
• Add frozen vegetables (still frozen ok) and flour, stir until flour is incorporated.
• Add risoni/orzo, stock and milk, then stir well.
• Bring to simmer then adjust heat so it's bubbling gently (see video). Cook for 7 minutes (no lid), stirring every now and then, until risoni is almost tender (still quite soupy at this stage).
• Add parmesan and spinach, stir through. Add salt and pepper to taste.
• Consistency should be like a loose risotto (it absorbs liquid and thickens quite quickly when serving), nice and creamy.
• Serve, garnished with parsley and more parmesan if desired!

CHICKEN & BACON WITH VEGETABLES AND ORZO/RICE

Steps:

• In large frying pan with lid, add olive oil, bacon, chicken and all of the cut and diced vegetables.
• Sprinkle with garlic salt.
• Put the lid on and cook on low heat, uncover every 10 minutes and stir around with the spatula. You want the bacon to remain soft but cooked.
• Add the McCormick Salad Supreme Seasoning.
• Heat the chicken broth in a large glass measuring cup in the microwave.
• Add pasta and broth.
• Stir. Put the lid on.
• Cook on medium heat about five minutes.
• Stir and Serve.
• Note: I use Sysco Chicken Base & add water for my chicken broth each time a recipe calls for it. One small 16 oz. container will make 5 gallons of broth for very little cost.
• The McCormick Salad Seasoning is made specifically for pasta salads and has great spices and dried cheeses in it.
• I serve my High Rise Biscuits and Breadsticks with this dish.

BACON-GARLIC CHICKEN

Steps:

• Pound chicken with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Lightly coat both sides with flour; shake off excess. , In a nonstick skillet, cook bacon over medium-high heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve 1 teaspoon drippings., In same pan, heat butter and drippings over medium heat. Add chicken; cook until no longer pink, 4-6 minutes per side. Remove from pan., Add garlic, rosemary and pepper flakes to pan; cook and stir until garlic begins to color, 1-2 minutes. Stir in broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Cook until slightly thickened, 3-4 minutes., Return chicken and bacon to pan; heat through, turning chicken a few times to coat.