Chicken and Orzo Skillet Dinner

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Chicken and Orzo Skillet DinnerRecipe
Photo: Johnny Autry; Styling: Cindy Barr

Combine 4 cups romaine lettuce with 2 tablespoons chopped red onion and bottled vinaigrette for a quick side.

Serves 4 (serving size: 2 cups)


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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
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon black pepper
3 cups baby spinach leaves
3 ounces feta cheese, crumbled (about 3/4 cup)


Hands-on: 35 Minutes
Total: 35 Minutes

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 1/4 cup cooking liquid.

3. 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.

Created date

August 2012

Nutritional Information

Calories 486
Fat 7.5 g
Satfat 3.6 g
Monofat 1.4 g
Polyfat 0.5 g
Protein 39.8 g
Carbohydrate 62.6 g
Fiber 4.5 g
Cholesterol 85 mg
Iron 1.8 mg
Sodium 641 mg
Calcium 138 mg