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.
- 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)
- Heat a nonstick skillet over medium-high heat. Add chicken. Sauté 6 minutes, turning to brown all sides.
- Remove chicken from pan; keep warm.
- 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.
- Add reserved cooking liquid, chopped tomato, tomato paste, 1/2 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.