Creamy Orzo With Chicken Recipes

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CREAMY ORZO WITH CHICKEN

Dinner ready in 30 minutes! Enjoy this wonderful pasta and chicken recipe that is ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 11



Creamy Orzo with Chicken image

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.

Nutrition Facts : Calories 410, Carbohydrate 43 g, Cholesterol 60 mg, Fiber 2 g, Protein 32 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 340 mg

1 1/3 cups uncooked rosamarina (orzo) pasta (8 ounces)
2 tablespoons margarine or butter
3/4 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
1/2 pound mushrooms, sliced (3 cups)
2 medium green onions, sliced (1/4 cup)
2 cloves garlic, finely chopped
2 tablespoons Gold Medal™ all-purpose flour
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1/8 teaspoon pepper
1 cup milk
1/2 cup grated Parmesan cheese

CREAMY LEMON ORZO

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 10



Creamy Lemon Orzo image

Steps:

  • Bring the chicken broth, 1 cup water and the bay leaves to a simmer in a medium saucepan over medium heat.
  • Meanwhile, melt 3 tablespoons butter in a medium dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until softened but not browned, about 4 minutes. Stir in the orzo and thyme; season with salt and pepper. Add the warm broth mixture and adjust the heat to maintain a simmer. Add the heavy cream and simmer, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed, 8 to 10 minutes.
  • Remove the bay leaves. Stir the remaining 1 tablespoon butter, the parsley and the lemon zest and juice into the orzo; season with salt and pepper.

4 cups low-sodium chicken broth
3 bay leaves
4 tablespoons unsalted butter
2 leeks (white and light green parts), halved lengthwise and thinly sliced
2 cups orzo
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper
1/2 cup heavy cream
1/4 cup chopped fresh parsley
2 teaspoons grated lemon zest, plus 1 tablespoon lemon juice

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