- 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
- 2 teaspoons salt-free garlic seasoning blend
- 1 small onion, chopped
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 cup reduced-sodium chicken broth
- 3/4 cup uncooked orzo pasta
- 1 teaspoon Italian seasoning
- 1/8 teaspoon crushed red pepper flakes, optional
- 1/4 cup grated Parmesan cheese, optional
- Sprinkle chicken with garlic seasoning blend. In a large skillet, saute chicken and onion in oil for 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer.
- Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and pepper flakes if desired. Bring to a boil; reduce heat. Cover and simmer for 15-20 minutes or until orzo is tender and liquid is absorbed. Garnish with cheese if desired. Yield: 4 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Chicken and Orzo Skillet
"I used fresh tomato (needed to use up) and garlic-garlic from pampered chef. The flavor was good but needed a little salt. Came together so fast that it's a great weeknight go to.Will definitely make again."
"I made this last night for dinner as groceries were running low but I happened to have everything this receipe called for, I was very impressed with the simplicity and flavor. Will make again. Only changes was I had to use chicken bouillion 2 per 1cup of water, and fresh spinach. Also stirred it up every 5mins of it simmering so it wouldnt stick to the pan. Like other orzo reciepes do to me if i let it be. Thanks again!"
"Simple enough for my husband to make! Tasted good!"
"I made this tonight with a few changes because I didn't have everything I needed.After cooking the chicken I deglazed the pan with a little red wine. I used a 10 oz can of Rotell diced tomatoes with green chiles and added a small can of tomato sauce. Used frozen brocolli and it was out of this world. I would make this again."
"I didn't have spinach, so I used green beans instead. It was a well-received meal by my family and easy to put together. I'll make sure I have spinach next time to give it a try."
"Spinach over shadows all. Spinach is my favorite vegetable but this was toooooo much."
"This had great flavor and will definitely be a meal I make again! Next time I think I'll add a can of diced tomatoes, drained to give it a bit more tomato flavor, but that's just my preference. Still a great dish the way it is."
"This was a great, fast recipe! I cut the chicken into bite-size chunks for our smaller eaters but I think the strips would be better. That way you would really get a sense of the chicken and not having it be hidden in the tomatoes, spinach, and orzo. In addition, I had fresh spinach on hand instead of frozen. I used about 3 cups and that was the right amount, I also cut it finely. I only had regular Mrs. Dash instead of the garlic and I think it worked just fine. I did add the Parmesan cheese but think I might try some Feta next time. I'm also debating on adding some fresh mushrooms next time. What I like about this recipe is it allows the cook to make some changes to suit personal preference. All in all, this was fast, tasty, and healthy!"
"This was amazing! I used it with fresh spinach so I had to use a huge pan since I doubled the recipe. After cooking I divided into portion sized and froze, each serving is 6 WW points. YUMM!!"