ITALIAN CHICKEN AND ORZO
Orzo Pasta bursting with Italian Chicken and vegges bathed in a creamy Parmesan tomato sauce on your table in just over 30 minutes and all made in one pot!
Provided by Jen
Time 32m
Number Of Ingredients 19
Steps:
- Heat olive oil in a large NONSTICK pan over medium high heat until very hot. Toss chicken with 1 tablespoon pesto and add to pan along with onions, carrots and zucchini. Sauté for three minutes then add red bell pepper, orzo and garlic and cook an additional 2 minutes.
- Stir in crushed tomatoes, 2 tablespoons pesto, chicken broth, chicken bouillon and seasonings. Bring to a simmer, cover and reduce heat to medium low. Simmer for 8-12 minutes, or until vegetables and orzo are tender, stirring every 5 minutes so the orzo doesn't burn, covering pot after each stir.
- Stir in Parmesan cheese. Taste and season with additional salt and pepper if desired. Garnish with fresh Parmesan and parsley (optional).
WINNER WINNER CHICKEN ORZO DINNER WITH CHEESY ROASTED ZUCCHINI AND TOMATO
Although this recipe's zucchini and tomato medley is a side, it takes center stage in our eyes. It's equally as creamy as it is crispy, and the combination of panko, mozzarella, and Parmesan sprinkled on top is to thank for that. Served next to an herbed chicken breast and lemony orzo that keep things simple and satisfying, this meal keeps it light without lacking in flavor.
Provided by HelloFresh
Categories main course
Time 30m
Number Of Ingredients 13
Steps:
- Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Slice zucchini into ¼-inch-thick rounds. Cut tomato into ½-inch-thick wedges. Toss zucchini and tomato with 1 TBSP olive oil and half the Italian seasoning on a baking sheet. Season with salt and pepper.
- Roast zucchini and tomato in oven until just shy of tender, about 10 minutes. Once water is boiling, add half the orzo from package to pot (use the rest as you like). Cook, stirring occasionally, until al dente, 9-11 minutes. Drain, then return to pot.
- With your hand on top of one chicken breast, cut ¾ of the way through middle, parallel to cutting board, stopping before you slice through completely. Repeat with other chicken breast. Open each up and season all over with salt, pepper, and remaining Italian seasoning.
- Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center, 3-4 minutes per side. Remove from pan and set aside on a plate. Meanwhile, cut mozzarella into ½-inch cubes. Halve lemon. Roughly chop parsley.
- Once veggies have roasted 10 minutes, remove baking sheet from oven. Heat broiler to high or increase oven temperature to 500 degrees. Sprinkle veggies with panko, mozzarella, and Parmesan. Broil (or bake) until panko is golden brown, cheese is melted, and veggies are tender, 3-5 minutes.
- Add juice from one lemon half and half the parsley to pot with orzo and toss to combine. Season to taste with salt and pepper. Divide orzo between plates. Top with veggies and chicken. Drizzle with any chicken juices from plate and a squeeze of lemon. Garnish with remaining parsley and serve.
Nutrition Facts : Calories 730 kcal, Fat 33 g, SaturatedFat 15 g, Carbohydrate 54 g, Sugar 8 g, Protein 61 g, Fiber 7 g, Cholesterol 160 mg, Sodium 520 mg
CHEESY ORZO
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a 8 inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste. You favorite fresh herbs may also be stirred into the orzo or rice to strengthen the flavor even more.
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
CHICKEN, TOMATO, ZUCCHINI, AND ORZO STEW
Make and share this Chicken, Tomato, Zucchini, and Orzo Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a big soup pot over medium heat, add the tomatotes w/ juice, chicken stock, garlic, basil, thyme, marjoram, salt, and pepper; bring mixture to a boil.
- Add chicken, wine, orzo, and zucchini; lower heat to medium-low and simmer, covered, for about 20-25 minutes or until chicken is no longer pink and orzo is tender.
Nutrition Facts : Calories 324.5, Fat 4, SaturatedFat 0.9, Cholesterol 40.5, Sodium 800.4, Carbohydrate 46.7, Fiber 5, Sugar 10.6, Protein 23.4
CHICKEN ORZO DINNER WITH CHEESY ROASTED ZUCCHINI AND TOMATOES RECIPE
Provided by JoycePelletier
Number Of Ingredients 30
Steps:
- 1 Wash and dry all produce. Preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Slice zucchini into ¼-inch-thick rounds. Cut tomato into wedges. Toss zucchini and tomato with 1 TBSP olive oil and half the Italian seasoning on a baking sheet. Season with salt and pepper. 2 Roast veggies until just shy of tender, about 10 minutes (we'll be adding more items to the sheet later). Once water is boiling, add half the orzo to pot (save the rest for another use). Cook, stirring occasionally, until al dente, 9-11 minutes. Drain, then return to pot. 3 With your hand on top of one chicken breast, cut ¾ of the way, parallel to cutting board, stopping before you slice through completely. Open it up and season all over with salt, pepper, and remaining Italian seasoning. Repeat with other chicken breast. 4 Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center, 3-4 minutes per side. Remove from pan and set aside on a plate. Meanwhile, chop mozzarella into ½-inch cubes. Halve lemon. Roughly chop parsley 5 Once veggies have roasted 10 minutes, remove baking sheet from oven. Heat broiler to high or increase oven to 500 degrees. Sprinkle veggies with panko, mozzarella, and Parmesan. Broil (or bake) until panko is golden brown, cheese is melted, and veggies are tender, 3-5 minutes. 6 Add juice from one lemon half and half the parsley to pot with orzo and toss to combine. Season to taste with salt and pepper. Divide orzo between plates. Top with veggies and chicken. Drizzle with any chicken juices from plate and a squeeze of remaining lemon half. Garnish with remaining parsley.
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5/5 (45)Total Time 20 minsCategory Dinner, Side DishCalories 144 per serving
- Reserve about 1/2 cup liquid before draining. Drain orzo in a colander and add the oil to the pot.
- Saute garlic 1 minute, until fragrant, add the zucchini and tomatoes, season with salt and pepper and mix well. Cook until tender, 3 to 4 minutes.
- Add the cooked orzo and stir to combine all. Add some of the reserved liquid as needed so pasta isn't dry.
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