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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
1 cup uncooked orzo pasta |
2 tablespoons olive oil |
2 garlic cloves |
1/4 teaspoon crushed red pepper flakes |
2 boneless skinless chicken breast halves, cut into bite-size pieces |
salt |
1 tablespoon chopped fresh parsley |
2 cups fresh spinach leaves |
grated parmesan cheese, for topping |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
2. Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.
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