Tasty Tuesday-Chicken & orzo skillet dinner

Hands-on Time

35 Mins 

 

Total Time

35 Mins 

 

Yield 

 Serves 4 (serving size: 2 cups) 

 

By Vanessa Pruett

October 2012

RECIPE BY Cooking Light

    Combine 4 cups romaine lettuce with 2 tablespoons chopped red onion and bottled vinaigrette for a quick side.

Ingredients

• 1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
• 8 cups of water
• 12 ounces uncooked orzo
• 2 cups chopped tomato (about 2 medium)
• 2 teaspoons no-salt-added tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon black pepper
• 3 cups baby spinach leaves
• 3 ounces feta cheese, crumbled (about 3/4 cup)
•  

  How to Make It

  Step 1

   

  Heat a nonstick skillet over medium-high heat. Add chicken. Sauté 6 minutes, turning to brown all sides. Remove chicken from pan; keep warm.
  
  

  Step 2

   

  Bring 8 cups water to a boil in a large saucepan. Add orzo; cook 8 minutes or until orzo is al dente. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
  
  

  Step 3

   

  Add reserved cooking liquid, chopped tomato, tomato paste, 1/2 teaspoon salt, and peppers to skillet; cook over medium-high heat for 2 minutes. Add chicken, pasta, and 3 cups spinach leaves, stirring until spinach wilts. Remove from heat; sprinkle with cheese.