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Under 30 Minutes

Orzo with Chicken, Corn, and Green Beans

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
Orzo with Chicken, Corn, and Green Beans

Source: Everyday Food, May 2005


  • Coarse salt and ground pepper
  • 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)


  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.

Cook's Note

This pasta dish can be made up to two days ahead.

Reviews (14)

  • Eviebelle 1 Oct, 2013

    I used a smoked chicken from whole foods, and the smoky flavor added a nice touch. I also added about 1/3 cup of homemade roasted tomato salsa. This was delicious. But without the salsa, I think it would have been too bland. I'm glad I read the reviews first. This recipe (with the little tweak!) is definitely a keeper.

  • MrsMcFadden 25 Jul, 2013

    This is easy and great for hot weather (light) I added a lot more flavor by cooking the orzo in chicken broth, adding feta and a little bit of lemon juice to the dish as well as some fresh parsley. These are easy addictions/fixes to increase the flavor otherwise this is indeed far too bland.

  • Diana Lee 12 Jun, 2012

    My husband and I love this recipe. It's simple, but delicious. With adequate salt and pepper we don't find it bland in the least. It's great warm, at room temperature or cold. It would be wonderful at a picnic or pot luck.

  • Sheryll 24 Dec, 2010

    I don't like it. And I am wondering why anyone would want to use orzo instead of natural brown rice? And water instead of chicken stock?

  • raphaelsmuse 23 Jul, 2010

    At the end, when you mix everything together, you definitely need to season generously. And when they say generously, they mean a lot.

    Loved this recipe, even if it does take a good amount of prep (pulling apart the rotisserie chicken, cutting up the green beans, and in my case, I did fresh corn from the cob). Just make sure to use lots of salt and pepper!

  • lzybeanie 20 Jul, 2010

    Quick and easy, but I thought it was bland. It needs something else since the only thing giving it flavor is the garlic. I added grated Parmesan, but it still needed more flavor.

  • Andrea46 4 Oct, 2009

    This is delicious

  • paperqueen 21 Sep, 2008

    Since I tried this recipe I have made it 4 or 5 times. Everyone I serve it to just loves it and immediately asks for the recipe. It is so quick and easy.

  • karen_cooks 21 Jul, 2008

    Nice simple recipe. My kids enjoyed it as well. We used rotisserie chicken and canned corn instead of frozen. The flavor from the chicken made up for lack of seasonings or a sauce. I omitted most of the added salt due to the store bought chicken. Will make this again.

  • ajcuomo 16 Jul, 2008

    I had leftover rotisserie chicken sitting in the fridge and had just purchased green beans and corn from the local produce stand. When this recipe came to me via e-mail, I knew it was the perfect thing to have for dinner! I used chicken broth to cook the orzo and I used fresh corn since I had it on hand. My husband eyed the dish skeptically, but when he tasted it, he commented that it was delicious! I would definitely make this again. It's a great use of leftovers and summer produce.

  • tgenadek 15 Jul, 2008

    Great - simple, easy and my 4 yr old luved it! I made it wth asperagus instead of beans....yummy

  • egonzalez 15 Jul, 2008

    Kosher/sea/coarse salt has less salting capacity and less sodium than table salt when compared teaspoon to teaspoon. This is why you use more.

  • nickelsylv 15 Jul, 2008

    And the nutrition info is missing (as usual)

  • ziwiziwi 26 Dec, 2007

    Why add all the salt? Unhealthy.

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