Chicken With Orzo And Veggies Food

CHICKEN AND ORZO SKILLET

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.

ITALIAN CHICKEN AND ORZO

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).

GARLIC CHICKEN WITH ORZO NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.

CHICKEN, VEGETABLE AND ORZO SOUP

Steps:

• In a large soup pot, combine broth, salt and pepper; bring to a boil over high heat.
• Add carrots, fennel and orzo; bring to a boil.
• Reduce heat to low and simmer, partially covered, until orzo and vegetables are tender, about 8 to 10 minutes.
• Stir in chicken; cook until heated through.
• Remove pot from heat; stir in lemon juice and dill.
• Yields about 1 1/4 cups per serving.

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 VEGETABLE SOUP WITH ORZO

Steps:

• Heat dressing in Dutch oven or stockpot on medium heat. Add garlic; cook and stir 2 min. Add next 5 ingredients. Bring to boil; simmer on medium-low heat 5 min.
• Add pasta and peas; simmer 15 min. or until pasta is tender and chicken is done (165°F). Remove and discard bay leaves. Remove chicken; cut into bite-size pieces. Return to soup along with the parsley; stir. Cook 1 min.
• Serve topped with cheese.

ORZO SALAD WITH CHICKEN AND VEGETABLES

Steps:

• Cook pasta as directed on box. Strain and transfer to a very large bowl (it needs room to cool as well as room for all of the other ingredients-and stirring room!).
• While the pasta cooks, prepare dressing. In a small bowl, whisk together lemon juice, mustard, shallot, oil, salt and pepper.
• Add dressing and chicken to warm pasta and toss to combine. Place in fridge to chill.
• While the pasta is chilling, prep your vegetables and parsley. Add them to cooled (or mostly cooled) pasta and chicken mixture. Serve immediately or store in fridge until ready to eat.

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.

ORZO PASTA WITH SAUTEED VEGETABLES

Steps:

• In large skillet saute all vegetables (except garlic) with olive oil until tender slightly golden. Add garlic saute for one more minute, reserve.
• Bring chicken broth to a boil, add orzo pasta, cook for approximately 6 minutes or until al dente (soft but still with a bite left).
• Drain pasta (reserve approximately 1/4 cup pasta water for later) and add to the sauted vegetables.
• Mix in cheese, 2 tablespoons of olive oil, lemon juice and zests, salt, pepper and herbes de provence and finally mix in reserved pasta water, this will loosen the pasta and make it rich and creamy.
• Serve cold or hot both ways are delicious.

CRISPY CHICKEN WITH LEMON ORZO

Steps:

• Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons of the butter together in a large (12-inch) cast-iron skillet over medium heat until the butter has melted and begins to sizzle.
• Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes.
• Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through (an instant-read thermometer will register 130 to 140 degrees F). Off the heat, sprinkle on the parsley.
• Divide the Lemon Orzo with Feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate.
• In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
• Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.

CREAMY ORZO WITH FRESH VEGETABLES

Steps:

• Heat oil in large sauce pan, cook onion over medium high heat for 2 minutes. Stir In garlic and cook for 30 seconds. Stir in uncooked orzo & and toss to coat and cook for 1 minute. Reduce heat to medium. Slowly stir in 1/2 cup of stock at a time. Adding the next half cup when the previous one has been absorbed. When orzo is tender stir in a drizzle of olive oil and season with salt and pepper. Toss orzo with steamed vegetables. Serve with grated Parmesan and black pepper.

CHICKEN ORZO SOUP

Steps:

• Heat oil in a Dutch oven or other large pot over medium-high heat. Add carrots, celery, onion and garlic; cook, stirring often, until the vegetables are just soft, about 8 minutes. Stir in broth, chicken, salt, Italian seasoning and pepper; bring to a boil over high heat. Reduce heat to medium and gently boil, undisturbed, for 5 minutes. Stir in orzo and cook, undisturbed, until the orzo is tender, 8 to 10 minutes.

EASY INSTANT POT LEMON CHICKEN ORZO SOUP - PIPING POT CURRY

Steps:

• Start the instant pot in SAUTE mode and heat it. Add oil, onions and garlic. Stir and saute for 2 minutes.
• Add carrots, celery, salt, pepper, thyme and broth. Stir well. Place chicken breast on top and push it under the liquid. Press Cancel and close the lid with vent in sealing position.
• Set the instant pot on MANUAL or pressure cook mode at high pressure for 6 minutes.
• When the instant pot beeps, do a 10 minute NPR. Let the pressure release naturally for 10 minutes, then open the lid.
• Remove the chicken breasts from the soup and shred with two forks.
• Add the orzo and shredded chicken back to the pot. Set the instant pot on saute mode for 6 minutes or until the pasta is cooked. Then press cancel. (If the chicken is already well cooked, hold off and add it in once the orzo is almost cooked)
• Stir in lemon juice and parsley. Taste and adjust seasonings.
• Soup is ready to be served.
• HowToSection Stovetop Method Array