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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Hereâs a great one-skillet supper thatâs colorful, healthy, filling and definitely special! Our taste testers loved the blend of spices, the touch of heat and the sophisticated flavor that make this dish a must-try. Kellie Mulleavy - Lambertville, Michigan Ingredients:
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips |
2 teaspoons salt-free garlic seasoning blend |
1 small onion, chopped |
1 tablespoon olive oil |
1 garlic clove, minced |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 cup reduced-sodium chicken broth |
3/4 cup uncooked orzo pasta |
1 teaspoon italian seasoning |
1/8 teaspoon crushed red pepper flakes, optional |
1/4 cup grated parmesan cheese, optional |
Directions:
1. Sprinkle chicken with garlic seasoning blend. In a large skillet, saute chicken and onion in oil for 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer.
2. Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and pepper flakes if desired. Bring to a boil; reduce heat. Cover and simmer for 15-20 minutes or until orzo is tender and liquid is absorbed. Garnish with cheese if desired. Yield: 4 servings.
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