Risotto Style Gorgonzola Chicken Orzo Recipes

GORGONZOLA CHICKEN AND ORZO

Steps:

• Trim the fat from the chicken breasts, then cut into bite size pieces.
• Over medium-high heat, melt together the olive oil and butter in a large non-stick pan with high sides, then add the onion and sauté, stirring often, until just tender, about 3 minutes.
• Add the minced garlic and chicken pieces sauté until chicken is browned on all sides, stirring occasionally, about 5 minutes.
• Stir in the broth, orzo, lemon juice, oregano, basil, lemon zest, and pepper into to chicken mixture and bring to a boil, then reduce heat to low and simmer uncovered for 10 minutes, stirring occasionally, or until pasta is to desired texture.
• Season to taste with salt and pepper, stir in the crumbled Gorgonzola, and serve.
• Goes well with a salad, crisp baby green beans, or asparagus.
• For a change of pace, try this recipe using cubed (boneless and skinless) turkey, duck, or even goose!
• A bit of proscuitto sauteed in with the chicken is good, too (not much, though - only about a tablespoon).

ORZO RISOTTO

Steps:

• Saute the shallot in butter for 5 minutes or until tender. Add the steeped saffron in white wine and evaporate. Add the orzo and saute just enough to coat the pasta kernels.
• Add the chicken broth and bring to a boil and cook until the pasta has absorbed the broth, and is tender, about 10 minutes. Stir in the shrimp, cover and steep just long enough for the shrimp to gently warm through. Season to taste with salt and crushed red pepper; garnish with parsley.

LEMONY CHICKEN AND SCALLION ORZO, RISOTTO-STYLE

Steps:

• Heat olive oil in a heavy skillet.
• Sautee the white portions of the scallions until tender, reserve the green portions.
• Add pasta and stir frequently until some of the grains are toasted golden brown.
• Add 1 cup of the chicken broth, and allow it to absorb, stirring frequently. When it's almost dry, add another 1/2 cup of broth. Continue in this fashion until the pasta is al dente. If you need more liquid, just add a bit more water.
• Add chicken, herbs, rest of scallion, Greek seasoning, and juice from half the lemon, stirring until the chicken is warmed through and the herbs have wilted a bit.
• The orzo should be soft, and a thick, almost creamy sauce should have developed. At this point, add the myzithra cheese and stir until it's thoroughly incorporated.
• Add additional salt, pepper, and lemon juice to correct the seasoning.

RISOTTO-STYLE GORGONZOLA CHICKEN & ORZO

Steps:

• 1. Remove fat from chicken. Cut chicken into 1/2-inch strips. Spray 10-inch nonstick skillet with cooking spray heat over medium-high heat. Cook chicken in skillet about 2 minutes, stirring frequently, until brown. Remove chicken from skillet keep warm. 2. Spray skillet with cooking spray. Cook onion in skillet over medium-high heat about 4 minutes, stirring frequently, until tender. Stir in broth, pasta, Italian seasoning, lemon pepper and chicken. Heat to boiling reduce heat to low. Simmer uncovered about 11 minutes, stirring occasionally, until pasta is just tender remove from heat. Stir in cheese. NUTRITION INFORMATION 1 Serving Calories 240 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 40mg Sodium 430mg Carbohydrate 32g (Dietary Fiber 2g) Protein 21g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 6% Iron 12% DIET EXCHANGES: 2 Starch, 2 Lean MeatFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.