Chicken And Orzo Skillet Dinner
- 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. Saute 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
skinless, water, orzo, tomato, nosalt, salt, red pepper, black pepper, baby spinach, feta cheese
Taken from www.epicurious.com/recipes/member/views/chicken-and-orzo-skillet-dinner-51440961 (may not work)