Chicken and Orzo Skillet Dinner from Cooking Light

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  • 1 pound(s) boneless, skinless chicken breast halves cut into bite sized pieces
  • 8 cup(s) water
  • 12 ounce(s) uncooked orzo
  • 2 cup(s) chopped tomatoes (about 2 medium)
  • 2 teaspoon(s) no-salt-added tomato paste
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) crushed red pepper
  • 3 cup(s) baby spinach leaves
  • 3 ounce(s) feta cheese, crumbled (about 3/4 cup)


  1. 1. Heat a non-stick skillet over medium-high heat. Add chicken. Saute 6 minutes, turning to brown all sides. Remove chicken from pan; keep warm.
  2. 2. Bring 8 cups water to a boil in 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. 3. Add reserved cooking liquid, chopped tomato, tomato paste, salt and red pepper 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 and sprinkle with cheese.
September 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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