This is a perfect one-pan dish to make with leftover chicken roast. When the weekdays are busy, and I have leftovers, especially chicken roast, I like to make an easy one-pan dish. There was an abundant swiss chard harvest this year, and I had a lot of basil that I needed to use. This dish fit it all. Not only is it full of nutrition, it's colorful, tastes Devine, and it's quick and easy to make.
4 bunches of swiss chard leaves, removed from stems, roughly chopped
2 handfuls of basil leaves
1 1/2 cups of orzo
1 15oz. can of cannelini beans, rinsed well
2 c of chicken broth
2 c of diced cooked, left over chicken roast
4 garlic cloves, minced
1 Tblsp olive oil
salt and pepper to taste
1) Bring a small pot of water to boil over high heat, cook the orzo until tender, about 8 minutes, drain and set aside.
2) In a 10qt. cast iron dish, heat the olive oil over medium heat, add the garlic and cook for about one minute.
3) Add the chicken broth, beans, and chicken roast to the dish, bring to a simmer, then added the orzo, stirring occasionally.
4) Salt and pepper to taste, then add the swiss chard and basil, stirring occasionally until the begin to wilt.
Serve with biscuits or homemade bread.
Serves 6 people
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