Time 4h15m Yield 6 servings. Number Of Ingredients 12 Steps:
In a 3- or 4-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 4-5 hours or until chicken, pasta and vegetables are tender, adding orzo during the last 30 minutes of cooking.
Time 1h5m Number Of Ingredients 16 Steps:
Coat the chicken thighs in the paprika, ground allspice, turmeric and salt and leave for 10 mins. In the meantime chop the vegetables. Spray a large pan with some low calorie cooking spray and heat gently. Cook the chicken thighs until they start to brown. Turn them over and brown the other sides. Set the chicken aside. Add a few more sprays of low calorie cooking spray to the pan, then fry off the onion, carrot, celery, garlic and mushrooms until the onion is soft. Add the tomatoes, lemon juice and 100ml of the chicken stock. Return the chicken back to the pan and place in the oven with a lid on (or covered with foil) for 30 mins at 180°C. Carefully remove the pan from the oven, add the orzo, parsley and the rest of the stock, stir, and return to the oven for 20 mins with the lid off
Time 35m Yield 4 servings Number Of Ingredients 9 Steps:
- Cook orzo pasta according to package directions. Drain and transfer to a large bowl.
- Fold in chicken, sundried tomatoes, olives, basil, lemon juice, olive oil and Parmesan cheese.
- Season to taste with salt and ground black pepper.
Time 50m Yield 6 servings Number Of Ingredients 9 Steps:
Cook and stir bacon in Dutch oven or large deep skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in Dutch oven. Drain bacon on paper towels. Add chicken to reserved drippings; cook 5 min. on each side or until lightly browned. Drain fat. Add pasta sauce, broth, pasta, garlic and oregano; mix well. Bring to boil; cover. Cook on low heat 25 to 30 min. or until chicken is done (165°F) and orzo is tender. Stir in reserved bacon and olives. Serve sprinkled with cheese.
Time 45m Yield 6 servings (2-1/2 quarts). Number Of Ingredients 16 Steps:
In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add vegetables, salt, oregano and pepper; cook and stir 4-6 minutes or until vegetables are crisp-tender. Add wine, stirring to loosen browned bits from pan. Stir in broth, rosemary and bay leaf; bring to a boil., Add orzo. Reduce heat; simmer, covered, 15-18 minutes or until orzo is tender, stirring occasionally. Return chicken to pan; heat through. Stir in lemon zest and juice; remove bay leaf. If desired, top each serving with parsley.
Time 30m Yield 2 Number Of Ingredients 10 Steps:
Heat 10-inch nonstick skillet over medium-high heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown. Stir in garlic, pasta and broth. Heat to boiling; reduce heat. Cover and simmer about 8 minutes or until most of the liquid is absorbed. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender.
Time 40m Yield 4 Number Of Ingredients 13 Steps:
In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook about 10 minutes, turning once, until brown. Remove chicken from skillet; keep warm. In same skillet, mix garlic, pasta, broth and water. Heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until most of liquid is absorbed. Stir in remaining ingredients except cheese and olives. Add chicken. Heat to boiling. Reduce heat; cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender and chicken is no longer pink in center. Sprinkle with feta cheese and olives.
Time 20m Yield 4 servings Number Of Ingredients 7 Steps:
Cook and stir vegetables in large nonstick skillet on medium heat 3 to 5 min. or until crisp-tender. Spoon into medium bowl; stir in orzo. Add chicken to skillet; cook 6 to 7 min. on each side or until done (165°F). Mix cream cheese spread, pesto sauce and milk until blended. Stir 3/4 cup cream cheese mixture into orzo. Spoon remaining cream cheese mixture into microwaveable bowl. Microwave on HIGH 30 sec. or just until warmed; stir. Spoon orzo mixture onto platter; top with chicken, warmed cream cheese mixture and lemon zest.
Time 1h1m Yield 4 Number Of Ingredients 16 Steps:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, transfer to a bowl, and let cool in the refrigerator. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper. In a large bowl, stir together the cooked orzo, tomatoes, olives, feta cheese, and chicken breast meat until thoroughly combined. Pour the dressing over the orzo mixture, lightly mix to coat all ingredients with dressing, and spoon into the red pepper halves. Garnish each serving with an oregano sprig.
Time 30m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Spray 10 inch skillet with cooking spray and heat over medium-high heat. Add chicken, stir-fry until browned, about 5 minutes; stir in orzo, garlic and broth. Heat until boiling; reduce heat, cover and simmer about 8 minutes or until liquid is absorbed. Stir in remaining ingredients; bring to a boil. Cover and simmer about 5 minutes, stirring once until pepper is crisp-tender and orzo is tender.
