Chicken and Orzo Skillet Dinner |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 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) |
Directions:
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.
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.
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.
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