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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
1 cup chopped onion |
1 cup chopped carrot |
1/4 cup chopped celery |
2 bay leaves |
3 cups fat-free, less-sodium chicken broth |
2 cups water |
1/2 cup uncooked orzo |
3/4 pound chicken breast tenders, chopped |
1 cup baby spinach leaves |
1/4 cup finely chopped fresh parsley |
3 tablespoons finely chopped fresh oregano |
2 tablespoons lemon juice |
1/2 teaspoon black pepper |
1/4 teaspoon salt |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, carrot, and celery. Sauté 6 to 8 minutes or until tender. Add bay leaves; sauté 1 minute.
2. Add chicken broth and water; bring to a boil. Stir in orzo; cook, uncovered, 8 minutes. Reduce heat, and stir in chicken. Simmer 5 to 6 minutes or until chicken is done. Stir in spinach; remove from heat. Let stand 2 to 3 minutes or until spinach wilts. Stir in parsley, oregano, lemon juice, pepper, and salt. Remove bay leaves. Serve immediately.
3. Note: You may need to add extra broth or water when reheating.
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