Best Orzo With Chicken Corn And Green Beans Recipes

Pasta Salad with Chickpeas, Green Beans, and Basil image

Provided by Martha Stewart

Time 45m

Yield Serves 6 to 8

Number Of Ingredients 13

1 small clove garlic, minced
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice
2 tablespoons red-wine vinegar
1 teaspoon dried oregano
1/2 cup mayonnaise
1 pound farfalle
3 cups green beans, sliced and blanched
1/2 cup chopped red onion (for less bite, soak it in cold water for 10 minutes, then drain)
3 tablespoons capers, chopped, plus 2 tablespoons brine
1 can (15 ounces) chickpeas, drained and rinsed
1 ounce Parmigiano-Reggiano, grated (1/4 cup)
1/2 cup chopped fresh basil leaves

Steps:

Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and mayonnaise. Stir in 1/4 teaspoon each salt and pepper.
Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet. Let cool completely, about 20 minutes.
Meanwhile, in a large bowl, toss green beans, onions, capers and brine, and chickpeas with vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and basil; serve.

Orzo with Chicken, Corn, and Green Beans image

Yield serves 4

Number Of Ingredients 7

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)

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.