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Epicurious

Orzo with Chicken, Corn, and Green Beans

A bit of planning ahead makes preparing weeknight dinners a breeze. Use the extra chicken from Roast Chicken and Parsnips with Swiss Chard (page 149) in one of the recipes below.

Recipe information

  • Yield

    serves 4

Ingredients

Coarse salt and freshly ground pepper
8 ounces 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
4 cups shredded roasted chicken breast (see page 149)

Preparation

  1. Step 1

    Bring a pot of water to a boil; add a generous amount of salt. Cook orzo until al dente according to package instructions, adding green beans during last 6 minutes of cooking. Drain orzo and beans; rinse under cold water to stop the cooking.

    Step 2

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

    Step 3

    Toss orzo and green beans with corn mixture and chicken. Season generously with salt and pepper. The dish can be made up to 2 days ahead; let cool, then cover and refrigerate until ready to serve, chilled or at room temperature.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
TagsOrzoPastaCornVegetableGreen BeanBean and LegumeChicken BreastChickenPoultrySideDinnerNut FreeDairy FreeWeeknight Meals5 Ingredients or FewerMake AheadSimmerCookbooks
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