ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken and Orzo Skillet Dinner

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 35 mins
Total time 35 mins
Yield

Serves 4 (serving size: 2 cups)

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.