Rating: 3 stars
28 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 9
  • 2 star values: 6
  • 1 star values: 4

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

Vanessa Pruett
Recipe by Cooking Light October 2012

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Serves 4 (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a nonstick skillet over medium-high heat. Add chicken. Sauté 6 minutes, turning to brown all sides. Remove chicken from pan; keep warm.

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  • 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.

  • 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.

Nutrition Facts

486 calories; fat 7.5g; saturated fat 3.6g; mono fat 1.4g; poly fat 0.5g; protein 39.8g; carbohydrates 62.6g; fiber 4.5g; cholesterol 85mg; iron 1.8mg; sodium 641mg; calcium 138mg.
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