Tuscany Chicken And Orzo With Bean Dressing Recipes

CREAMY ORZO WITH CHICKEN

Steps:

• Cook and drain pasta as directed on package.
• While pasta is cooking, melt margarine in 3-quart saucepan over medium heat. Cook chicken, mushrooms, onions and garlic in margarine about 5 minutes, stirring occasionally, until chicken is no longer pink in center.
• Stir in flour, thyme and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.
• Pour chicken mixture over pasta; toss if desired.

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).

LEMONY ORZO TWO BEAN SALAD

Steps:

• Cook pasta as directed on package, adding green beans during last 5 to 7 minutes of cooking time. Cook until pasta and green beans are tender. Drain; rinse with cold water to cool. Drain well.
• In large bowl, mix cooked orzo and green beans and all remaining salad ingredients except feta cheese; stir gently. Cover; refrigerate at least 1 hour or until chilled.
• Meanwhile, in small jar with tight-fitting lid, shake all dressing ingredients until well mixed. Cover; refrigerate until serving time.
• Just before serving, pour dressing over salad; stir gently to coat. Top with feta cheese.

SPINACH-ORZO SALAD WITH CHICKPEAS

Steps:

• In a large saucepan, bring broth to a boil. Stir in orzo; return to a boil. Reduce heat; simmer, covered, until al dente, 8-10 minutes., In a large bowl, toss spinach and warm orzo, allowing spinach to wilt slightly. Add tomatoes, chickpeas, parsley and green onions., Whisk together dressing ingredients. Toss with salad.

ORZO PASTA SALAD WITH ITALIAN DRESSING

Steps:

• Prepare orzo as directed on package; drain. Rinse well with cold water; drain again.
• Toss orzo with dressing, cheese and tomatoes in large bowl; cover.
• Refrigerate several hours or until chilled.

TUSCANY CHICKEN

Steps:

• Preheat oven to 425 degrees.
• Pat potatoes dry with paper towels.
• Toss potatoes and mushrooms with 21/2 tbs oil, 2 tbs cheese, 2 tsp garlic and 2 tsp rosemary, 1/2 tsp salt and 1/4 tsp pepper.
• Arrange in 13x9 baking dish in one layer.
• Top with remaining 2tbs cheese and bake 15 minute or until potatoes are just lightly browned.
• Meanwhile, heat remaining 11/2 tbs oil in large nonstick skillet over med. heat.
• Add chicken pieces.
• Season lightly with S&P, sprinkle with remaining rosemary and garlic.
• Cook 5-6 minutes on each side or until browned. (don't crowd pan, may need to do more than one batch).
• Arrange chicken pieces on top of potatoes. Drizzle with any oil from skillet and return to oven.
• Bake 20-25 minute longer or until chicken is done.

TUSCANY CHICKEN AND ORZO WITH BEAN DRESSING

Steps:

• Mix chicken through Italian seasoning in a dish and let marinate overnight. Dice the zucchini and tomato, then mix them together. Store these in the refrigerator overnight too.
• Preheat oven to 350.
• Heat a fry pan on the stove top on high till hot, then turn the heat down to medium high. Remove chicken from marinade (but keep the liquid), salt and pepper both sides of the meat and sear the chicken in the fry pan till brown, about 3 minutes per side.
• Place the browned chicken on a greased baking sheet (which has a rim to catch the chicken juices).
• Mix the orzo, diced zucchini, diced tomato, and 1.75 cups chicken broth in a casserole, (I use a loaf pan). Cover tightly with foil.
• Place the chicken and the orzo in the oven. Bake for 25 minutes (if using chicken pieces, bake for 30 minutes however the orzo will only needs 30 minutes).
• Now back to the chicken marinade. Use the marinade to deglaze the fry pan. Drain and rinse the bean several times (to remove the salt).
• Add the beans, 2 tbs spaghetti sauce and 1 cup of broth to the marinade in the fry pan, and simmer till reduced by one third. When the sauce is reduced, remove the bay leaf and rosemary stem.
• When the chicken and orzo are cooked; its time to plate the food. Spread the orzo on your best Tuscan style-severing platter, then the chicken, and finish by pouring the bean sauce over the whole dish!