Buffalo Chicken Skewers with Blue Cheese Orzo

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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


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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  • Name: JLE
    Date: August 21st, 2011
    This would also be great if made with Chipotle Tabasco!