Orzo with Chicken, Corn, and Green Beans

• Coarse salt and freshly ground pepper
• 8 ounces orzo
• 8 ounces green beans, trimmed and cut into 1-inch pieces
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 1 package (10 ounces) frozen corn kernels, thawed
• 4 cups shredded roasted chicken breast (see page 149)

1. Bring a pot of water to a boil; add a generous amount of salt.
2. Cook orzo until al dente according to package instructions, adding green beans during last 6 minutes of cooking.
3. Drain orzo and beans; rinse under cold water to stop the cooking.
4. Meanwhile, in a large skillet, heat oil over medium.
5. Add garlic; cook, stirring, until fragrant, 1 to 2 minutes.
6. Add corn and 1 teaspoon salt; cook, stirring occasionally, until warmed through, 2 to 3 minutes.
7. Toss orzo and green beans with corn mixture and chicken.
8. Season generously with salt and pepper.
9. 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.

salt, orzo, green beans, olive oil, garlic, corn kernels, chicken

Taken from www.epicurious.com/recipes/food/views/orzo-with-chicken-corn-and-green-beans-387943 (may not work)