Best Creamy Orzo And Chicken Recipes

CREAMY BOURSIN® ORZO WITH CHICKEN AND MUSHROOMS

Steps:

• Melt 2 tablespoons butter in a skillet over medium-high heat. Season chicken with seasoning salt and add to skillet; saute until no longer pink in the center and the juices run clear, 7 to 8 minutes. Remove chicken to a plate.
• Melt remaining 1 tablespoon butter in the skillet. Add mushrooms and saute until tender, 3 to 4 minutes. Remove mushrooms to a plate.
• Place onion in the skillet and saute until soft, 3 to 4 minutes. Add garlic and cook for 1 minute. Add uncooked orzo; cook and stir until toasted and fragrant, about 4 minutes. Add 2 cups chicken broth, salt, and pepper. Mix well, reduce heat to medium-low, and bring to a simmer. Cook until orzo is tender, 8 to 10 minutes, adding more chicken broth if needed.
• Reduce heat to low and stir in garlic and herb cheese spread until completely melted. Add chicken and mushrooms and mix until well combined. Garnish with parsley.

CREAMY ORZO CHICKEN AND SPINACH PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium-high heat. Add garlic; cook and stir 1 min. Add half the chicken; cook 2 min. or until lightly browned, stirring frequently. Remove from skillet. Repeat with remaining chicken; return all chicken to skillet. Add spinach; cook and stir 1 min. or until spinach starts to wilt.
• Drain pasta, reserving 3/4 cup of the cooking water. Mix reserved water with cream cheese and bouillon in small bowl until blended. Add to chicken with sun-dried tomatoes; mix well. Cover; cook on low heat 5 min. or until chicken is done. Stir in pasta and oregano; cook, uncovered, 1 min. or until heated through, stirring frequently. Stir in feta cheese.

CREAMY PARMESAN ORZO WITH CHICKEN AND ASPARAGUS

Steps:

• Season the chicken breasts with salt, pepper and paprika on both sides.
• In a large skillet heat the 2 tbsp of olive oil over medium-high heat. Sear the chicken for about 5 minutes per side, or until golden brown and cooked through. Depending on the thickness of your chicken you might need longer time. Transfer the chicken to a warm plate; set aside.
• In the same skillet add the asparagus and saute for about 3 minutes, just until it starts to soften and starts to brown a bit. Transfer to a plate; set aside.
• In the same skillet add the onion and garlic and saute for about 3 minutes until the onion is translucent and the garlic becomes aromatic. Add more olive oil if needed.
• Add the orzo to the skillet and saute for just one minute, to get it a little toasted, this will give it a nutty flavor. Add the half and half, chicken broth and stir.
• Bring to a boil, then turn the heat down to a medium-low, cover with lid and let it cook for 10 minutes.
• Remove the lid and stir in the Parmesan cheese. Taste for seasoning and adjust with salt and pepper.
• Add the asparagus back and stir it in. Slice the chicken into thin slices. You can either add it to the skillet and stir it in, or as seen in the photos, arrange over the orzo.
• Garnish with more Parmesan cheese if preferred, and parsley. Serve warm.

CREAMY ORZO AND CHICKEN

Steps:

• 1. In a large saucepan bring the broth to a boil, and then reduce heat to keep it at a simmer. Rub the saffron threads and sprinkle into the broth. 2. In a large sauté pan, melt the butter over medium heat, add the onion and cook until soft. Increase the heat to medium-high and add the orzo, stirring until the orzo starts to brown. 3. Add 2-3 ladles full of the hot broth. Keep stirring and adding more broth as it is absorbed. Cook until orzo is tender but still firm. This will take 15 to 20 minutes. 4. Add the shredded chicken and enough additional broth so that it is quite soupy; the orzo will continue to absorb the liquid. Remove from the heat and stir in the 1/4 cup of cheese. Taste for salt and pepper. Serve immediately with additional cheese to pass.