Side Pannel
Chicken and Orzo Skillet Dinner from Cooking Light Magazine
Chicken and Orzo Skillet Dinner from Cooking Light Magazine
- Recipe Submitted by Angus on 10/29/2014
Category: Dinner Party, Main Dish, Chicken
Ingredients List
- 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
- ½ teaspoon salt
- ½ teaspoon crushed red pepper
- ¼ teaspoon black pepper
- 3 cups baby spinach leaves
- 3 ounces feta cheese, crumbled (about ¾ 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 ¼ cup cooking liquid.
3. Add reserved cooking liquid, chopped tomato, tomato paste, ½ 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.
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 ¼ cup cooking liquid.
3. Add reserved cooking liquid, chopped tomato, tomato paste, ½ 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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