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Chicken and Orzo Skillet Recipe
Chicken and Orzo Skillet Recipe photo by Taste of Home

Chicken and Orzo Skillet Recipe

Publisher Photo
Here’s a great one-skillet supper that’s colorful, healthy, filling and definitely special! Our taste testers loved the blend of spices, the touch of heat and the sophisticated flavor that make this dish a must-try. Kellie Mulleavy - Lambertville, Michigan
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 4 servings

Ingredients

  • 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

Nutritional Facts

1-1/4 cups (calculated without cheese) equals 339 calories, 7 g fat (1 g saturated fat), 63 mg cholesterol, 384 mg sodium, 38 g carbohydrate, 5 g fiber, 32 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1/2 fat.

Directions

  1. 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.
  2. 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.
Originally published as Chicken Orzo Skillet in Healthy Cooking December/January 2010, p57

Nutritional Facts

1-1/4 cups (calculated without cheese) equals 339 calories, 7 g fat (1 g saturated fat), 63 mg cholesterol, 384 mg sodium, 38 g carbohydrate, 5 g fiber, 32 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1/2 fat.

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

AVERAGE RATING
   (25)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (9)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Aug. 9, 2014

"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."

MY REVIEW
Reviewed Jul. 15, 2014

"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!"

MY REVIEW
Reviewed Mar. 7, 2013

"Simple enough for my husband to make! Tasted good!"

MY REVIEW
Reviewed Aug. 27, 2012

"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."

MY REVIEW
Reviewed Jul. 31, 2012

"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."

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