Orzo With Chicken Corn And Green Beans Recipes

Steps:

• 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.

Steps:

• In a large pot of boiling salted water, cook orzo until al dente, according to package directions, adding 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 heat.
• 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.

Steps:

• 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.
• 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.
• 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.

Steps:

• In a 5-6 quart pan over high heat, bring about 2 quarts water to a boil. Meanwhile, rinse green beans, trim off ends, and pull off any strings. Cut into 2-3 inch lengths. Add beans to boiling water and cook until barely tender to bite, 3 to 5 minutes. Drain and immerse in ice water until cold; drain well.
• Fill same pan with 3 quarts water and bring to boil over high heat. Add orzo and cook until barely tender, 8-11 minute Drain and rinse with cold water, drain well.
• Husk corn, Hold each ear upright, cut off kernels close to the cob.
• To make dressing; In a small bowl, whisk together vinegar, olive oil, shallots, mustard, tarragon and salt and pepper to taste.
• In a large, wide bowl, mix orzo with 1/2 Celsius of the dressing. Add more salt and pepper to taste. Spread level. Layer corn kernels, green beans, and tomatoes over pasta. Pour remaining dressing into a container. Cover and chill both the salad and dressing until ready to serve.
• Shortly before serving, pour 3/4 of the remaining dressing over salad and mix gently to blend. Add more dressing and salt and pepper to taste.

Steps:

• In a medium saucepan of boiling salted water, cook orzo 4 minutes. Add green beans; continue cooking until beans are tender and orzo is al dente, 5 to 6 minutes more.
• Drain orzo, and return to saucepan. Mix in lemon juice and oil. Season with coarse salt and ground pepper.