Chicken Artichoke And Orzo Lettuce Cups Recipes

ONE-PAN LEMON ORZO CHICKEN WITH ARTICHOKE HEARTS

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.

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.

ORZO WITH CHICKEN AND ARTICHOKES

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.

CHICKEN, ARTICHOKE, AND ORZO LETTUCE CUPS

Steps:

• Cook orzo in a pot of salted boiling water until al dente, about 7 minutes. Meanwhile, whisk together 5 tablespoons oil, lemon zest and juice, shallot, and oregano; season with salt and pepper. Drain orzo, transfer to a bowl, and toss with half of dressing.
• Season chicken with salt and pepper. Heat a large skillet over medium-high heat. Swirl in remaining 1 tablespoon oil; add chicken in a single layer. Cook, flipping once, until golden and just cooked through, 1 to 2 minutes a side. Transfer to a plate. Add artichoke hearts to skillet; cook, stirring, until warmed through, about 1 minute. Transfer to bowl with orzo. Shred chicken; add to orzo with remaining dressing. Toss to combine; season with salt and pepper. (Store in refrigerator up to 2 days.) Serve in lettuce cups.

ARTICHOKE CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
• Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

ORZO PASTA WITH ARTICHOKE HEARTS AND ROASTED TOMATOES

Steps:

• Pre-roast sliced tomatoes at 400 degrees on parchment drizzled with olive oil, salt, pepper and a little oregano until moisture is mostly gone and the sides look wrinkled.
• Cook orzo al ' dente and before draining reserve a cup of the pasta water.
• While pasta is boiling take a large saute pan with sides, drizzle the bottom with olive oil.
• Saute the onion and garlic then add the artichoke hearts, breaking some apart so the leaves can mix well into the pasta.
• Add half of the pasta water and cheese into the veggie mix, mixing well with a whisking motion to create a sauce.
• Toss in the cooked orzo pasta and If you need more pasta water add it.
• Pull pan off the heat and fold in the roasted tomatoes.
• Toss on chopped herbs, parsley, basil or both.
• Adjust to your liking adding a drizzle more of olive oil, cheese, salt and pepper or pasta water.
• Recipe can easily be doubled!

CHICKEN SALAD WITH ORZO AND MARINATED ARTICHOKE HEARTS

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.

ARTICHOKE ORZO PILAF

Steps:

• In a large nonstick skillet, saute leek and orzo in oil for 3 minutes or until leek is tender. Add the broth, water and Italian seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid is absorbed. Stir in artichoke hearts and Parmesan cheese. Serve immediately.

MEDITERRANEAN ARTICHOKE CHICKEN WITH ORZO

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.