Chicken and Orzo Skillet Dinner

Photo: Johnny Autry; Styling: Cindy Barr

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

Yield: Serves 4 (serving size: 2 cups)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 35 Minutes
Total: 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 486
  • Fat: 7.5g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 39.8g
  • Carbohydrate: 62.6g
  • Fiber: 4.5g
  • Cholesterol: 85mg
  • Iron: 1.8mg
  • Sodium: 641mg
  • Calcium: 138mg

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)

Preparation

  1. 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. 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. 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.
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