Ingredients:
coarse salt
ground pepper
1/2 lb orzo pasta
8 ounces green beans, trimmed and cut into 1- inch pieces
1 tablespoon olive oil
4 garlic cloves, minced
1 (10 ounce) packages frozen corn kernels, thawed
3 1/2 cups shredded roasted chicken ( 1 whole 3 pound roasted chicken, skin and bones discarded)
Directions:
In a large pot of boiling salted water, cook orzo until al dente, according to package directions, adding green beans during last 6 minutes 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 minutes.
Add corn and 1 teaspoon salt; cook until warmed through, 2 to 3 minutes.
Toss pasta and green beans with corn mixture and chicken.
Season generously with salt and pepper.
Servings: 4
Time preparation: 25 min.
Time total: 55 min.