Buffalo Chicken Skewers

Ingredients Weight Measure
Boneless, skinless chicken breasts 4-1/2 lb.
Wooden skewers, 4" to 6", soaked in water 24 ea.
Bottled Italian dressing 1-1/2 cup
TABASCO® brand Buffalo Style Hot Sauce 1/2 cup
Fresh Italian parsley, chopped 1/4 cup
Fresh rosemary, chopped 3 Tbsp.
Lemon rind, chopped 2 Tbsp.
Lemon, juiced 1 ea.

Blue Cheese Orzo

Ingredients Weight Measure
Dried orzo 1-1/2 lb.
Olive oil 1/4 cup
Unsalted butter 3 Tbsp.
Mushroom caps, sliced 8 oz.
Crumbled blue cheese 10 oz. 2-1/2 cups
Mascarpone cheese 5 oz. 1-1/4 cup
Lightly packed baby spinach 2 cups
Salt and pepper to taste


  1. To prepare chicken skewers, cut chicken into 1-in. 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.
  2. When almost ready to serve, cook chicken skewers on a hot grill until lightly browned, about 10 minutes.
  3. 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.
  4. 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.

Yield: 12 servings