In a large pot of boiling salted water, cook orzo until al dente, adding green beans during last 6 mins of cooking. Drain; rinse under cold water until cooled. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add garlic; cook until fragrant, 1-2 mins. Add corn and 1 tsp coarse salt; cook until warmed through, 2-3 mins. Add chicken to corn mixture; cook additional 5 mins. Toss pasta and green beans with corn mixture. Season generously with salt and ground pepper.
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