Buffalo Chicken Skewers with Blue Cheese Orzo

Ingredients

Buffalo Chicken Skewers

4 1/2 pounds boneless, skinless chicken breasts
24 (4- to 6-inch) wooden skewers, soaked in water
1 1/2 cups bottled Italian dressing
1/2 cup TABASCO® brand Buffalo Style Hot Sauce
1/4 cup chopped fresh Italian parsley
3 tablespoons chopped fresh rosemary
2 tablespoons chopped lemon rind
Juice of 1 lemon

Blue Cheese Orzo

1 1/2 pounds dried orzo
1/4 cup olive oil
3 tablespoons unsalted butter
10 ounces crumbled blue cheese (2 1/2 cups)
5 ounces mascarpone cheese (1 1/4 cups)
8 ounces mushroom caps, sliced
2 cups lightly packed baby spinach
Salt and pepper to taste

Preparation

To prepare chicken skewers, cut chicken into 1-inch pieces and thread onto skewers; place in a shallow baking dish. Combine remaining ingredients for skewers in a bowl and mix well; pour over chicken. Cover and marinate in refrigerator for 8 to 24 hours.

When almost ready to serve, cook chicken skewers on a hot grill until lightly browned, about 10 minutes.

Meanwhile, prepare orzo: Cook orzo to al dente according to package instructions and drain. While pasta cooks, heat olive oil and butter in a large skillet over low heat. Add mushrooms and cook until slightly brown; drain.

Combine blue cheese, mascarpone, and mushrooms in a large bowl and mix well. Add spinach and pasta and toss until well blended. Season to taste and serve with warm chicken skewers.

Makes 12 servings.

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Buffalo Chicken Skewers with Blue Cheese Orzo

Ingredients