A bit of planning ahead makes preparing weeknight dinners a breeze. Use the extra chicken from Roast Chicken and Parsnips with Swiss Chard (page 149) in one of the recipes below.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
