Like other reviewers said- this is a bit bland. I did add a few things to spice it up a little bit, including: frying garlic (2 cloves) before adding tomatoes (stolen from another reader), adding red wine to the tomato mix, adding some dried basil at the end- but the orzo-tomato ratio was just way off! Next time I would do an extra tomato and tomato paste, as well as spinach. I think this recipe does have a lot of potential and is great for busy nights (it took me less than 30 minutes)
Chicken and Orzo Skillet Dinner
Combine 4 cups romaine lettuce with 2 tablespoons chopped red onion and bottled vinaigrette for a quick side.
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Total: 35 Minutes
- 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
- 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)
- 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.
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