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Orzo with Chicken, Corn, and Green Beans

40

This pasta dish can be made up to two days ahead; let cool, then cover and refrigerate until ready to serve, chilled or at room temperature.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2005

Ingredients

  • 1/2 pound orzo
  • 8 ounces green beans, trimmed and cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 package (10 ounces) frozen corn kernels, thawed
  • 1 whole roasted chicken, (3 pounds), skin discarded, shredded (about 3 1/2 cups)
  • Coarse salt and ground pepper

Directions

  1. In a large pot of boiling salted water, cook orzo until al dente, according to package instructions; add green beans during last 6 minutes of cooking. Drain; rinse under cold water until cooled.

  2. Meanwhile, in a large nonstick skillet, heat oil over medium. Add garlic; cook until fragrant, 1 to 2 minutes. Add corn and 1 teaspoon salt; cook until warmed through, 2 to 3 minutes.

  3. Toss pasta and green beans with corn mixture and chicken. Season generously with salt and pepper.

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