Orzo With Chicken And Artichokes Food

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ONE-PAN LEMON ORZO CHICKEN WITH ARTICHOKE HEARTS



One-Pan Lemon Orzo Chicken with Artichoke Hearts image

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

1.25 - 1.5 lbs. boneless skinless chicken thighs, about 4
kosher salt to taste
freshly cracked black pepper to taste
1.5 tablespoons olive oil
3 garlic cloves, minced
1 cup orzo, whole wheat if you wish
12-oz marinated artichoke hearts, drained and roughly chopped, see notes above
1 tablespoon herbes de Provence
2.5 cups water or chicken stock
grated cheese, Parmesan or Fontina, see notes above
zest from 1 lemon
1 tablespoon fresh lemon juice
1/2 cup finely chopped parsley

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 Chicken and Artichokes image

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

3 teaspoons olive oil, divided
3 ounces pancetta bacon, diced
½ medium onion, chopped
1 clove garlic, minced
¼ teaspoon crushed red pepper flakes
½ cup dry white wine
1 ½ cups cubed, cooked chicken
1 (10 ounce) can artichoke hearts (water-packed), quartered
5 ounces baby spinach
1 (16 ounce) package orzo pasta
2 tablespoons pine nuts, toasted
⅛ cup balsamic vinegar

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 AND ORZO SKILLET



Chicken and Orzo Skillet image

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

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
2 teaspoons salt-free garlic seasoning blend
1 small onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup reduced-sodium chicken broth
3/4 cup uncooked orzo pasta
1 teaspoon Italian seasoning
1/8 teaspoon crushed red pepper flakes, optional
1/4 cup grated Parmesan cheese, optional

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 SALAD WITH ORZO AND MARINATED ARTICHOKE HEARTS



Chicken Salad With Orzo and Marinated Artichoke Hearts image

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

7 tablespoons olive oil
3 tablespoons tarragon or 3 tablespoons balsamic vinegar
1/2-1 tablespoon fresh lemon juice
1/2 tablespoon Dijon mustard (or to taste)
3 -4 cups cooked chicken breasts, cut into small pieces (can use dark meat also)
3/4 cup orzo pasta (can use more, or any small pasta desired)
6 -7 cherry tomatoes, halved (or to taste)
1 (6 ounce) jar marinated artichoke hearts, drained (cut off any tough ends)
3/4-1 cup kalamata olive (can use regular black olives, sliced)
1 -2 tablespoon capers (optional)
1/2 cup dried currant (optional)
salt and pepper

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

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