Saturday, October 13, 2012

Recipe #192: Chicken and Orzo Skillet Dinner

Here's one that I found in my latest issue of Cooking Light.  The ingredients are simple, and it was easy to make.  I was a little skeptical about this one, thought maybe it would be bland, but I was very wrong.  The hint of heat from the crushed red pepper, combined with the flavor of the feta, is fantastic!


  • 1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces (I HIGHLY recommend using chicken thighs instead.  They're cheaper and have much more flavor.  I used them here and would definitely not use breasts instead.)
  • 8 cups water
  • 12 ounces uncooked orzo (Cook it, and then estimate the consistency you want... 12 might not be necessary)
  • 2 cups chopped tomato (about 2 medium) 
  • 2 teaspoons no-salt-added tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper (Or more or less to desired spiciness levels)
  • 1/4 teaspoon black pepper
  • 3 cups baby spinach leaves (I ripped off the stems first.  Add more if desired.)
  • 3 ounces feta cheese, crumbled (about 3/4 cup)

  1. 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. 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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