Recipes Ingredients Meat & Poultry Chicken Orzo with Chicken, Corn, and Green Beans 3.8 (40) 14 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 4 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. Ingredients ½ 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 ½ cups) Coarse salt and ground pepper Directions 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. 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. Toss pasta and green beans with corn mixture and chicken. Season generously with salt and pepper. Rate it Print