source: Everyday Food
1/2 lb. orzo
8 oz. green beans trimmed & cut into 1 inch pieces
1 T olive oil
4 cloves garlic minced
1 t. coarse salt
1 whole roasted chicken (about 3 lbs.) skin discarded, shredded
1 10oz. package frozen corn kernels (thawed)
In a large pot of boiling, salted water, cook orzo until al dente, according to package instructions, adding green beans during the last 6 mins. 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 mins. Add corn and 1 tsp. coarse salt; cook until warmed through, 2 to 3 mins. Toss pasta and green beans with corn mixture and chicken. Season generously with salt and ground pepper.
This was delicious served warm to room temperature. We were also able to eat leftovers cold at work the next day and nearly as good.
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