Chicken and Orzo Skillet Dinner

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We’ve been making this one for a while.  It’s got all the basics- chicken, veggies, and pasta, and it comes together pretty easily.  Great if you have a big ole bag of spinach wilting away in your fridge.  From Cooking Light, October 2012.

Ingredients

  • 1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
  • 8 cups water
  • 12 ounces uncooked orzo- or any pasta you may have
  • 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- I added more than this
  • 3 ounces feta cheese, crumbled (about 3/4 cup)

Preparation

  1. Heat a nonstick skillet over medium-high heat. Add chicken. Sauté 6 minutes, turning to brown all sides.
  2. Remove chicken from pan; keep warm.
  3. 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.
  4. Add reserved cooking liquid, chopped tomato, tomato paste, 1/2 teaspoon salt, and peppers to skillet; cook over medium-high heat for 2 minutes.
  5. Add chicken, pasta, and 3 cups spinach leaves, stirring until spinach wilts. Remove from heat; sprinkle with cheese.
  6. Enjoy!
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