Creamy Orzo And Chicken Recipes

CREAMY ORZO WITH CHICKEN

Creamy Orzo with Chicken image

Dinner ready in 30 minutes! Enjoy this wonderful pasta and chicken recipe that is ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

1 1/3 cups uncooked rosamarina (orzo) pasta (8 ounces)
2 tablespoons margarine or butter
3/4 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
1/2 pound mushrooms, sliced (3 cups)
2 medium green onions, sliced (1/4 cup)
2 cloves garlic, finely chopped
2 tablespoons Gold Medal™ all-purpose flour
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1/8 teaspoon pepper
1 cup milk
1/2 cup grated Parmesan cheese

Steps:

Cook and drain pasta as directed on package.
While pasta is cooking, melt margarine in 3-quart saucepan over medium heat. Cook chicken, mushrooms, onions and garlic in margarine about 5 minutes, stirring occasionally, until chicken is no longer pink in center.
Stir in flour, thyme and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.
Pour chicken mixture over pasta; toss if desired.

Nutrition Facts : Calories 410, Carbohydrate 43 g, Cholesterol 60 mg, Fiber 2 g, Protein 32 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 340 mg

CREAMY CHICKEN SOUP WITH ORZO

Creamy Chicken Soup With Orzo image

Great for a cold winter's night. I make TONS of soup. Since hubby's heart attack, I try to find things that are full of veggies. Freezes well. I make small portions and put them in ziplock bags. Great for lunches at work, or to give to my mom!

Provided by C and Ds Mommy

Categories Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 cup carrot, peeled and chopped
1/2 cup celery, chopped
1/4 cup green onion, chopped (if making in the winter, you can substitute regular white onion. It's cheaper depending on where you)
1 cup orzo pasta
2 (429 ml) cans low sodium chicken broth (I make my own broth, and use about 1 L)
1/2 teaspoon dried oregano
1/2 teaspoon marjoram
1/2 teaspoon dried basil
1/8 teaspoon dried sage
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper
1 1/2 cups skim milk
2 tablespoons flour
2 cups cooked chicken, diced

Steps:

In a large pot, heat oil. Add carrots, celery and onion. Cook over medium high heat until they are "al dente" (crispy tender) ~ about 5-7 minutes.
Stir in orzo, chicken broth, spices and salt and pepper.
Continue cooking and bring to a full boil for about 5 minutes. Reduce heat to low. Continue cooking for another 5 minutes.
In a small bowl, combine milk and flour until smooth. Add to soup stirring constantly until mixture comes back to a boil and gets slightly thickened.(2-3 minutes).
Add chicken and cook until heated through.
*I prefer a thick soup, but you can add more milk to thin it out if that is your preference.

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