Tasty Tuesday-Chicken & Orzo Skillet Dinner

Photo: Johnny Autry; Styling: Cindy Barr

Hands-on Time

35 Mins

Total Time

35 Mins

Yield

Serves 4 (serving size: 2 cups)

By Vanessa Pruett

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)

Nutritional Information

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.
Note: I added a little bit of water & olive oil. It was a bit dry, so I added that before I put it in the bowl.

Recipe from Myrecipes.com