Chicken and Orzo Skillet
TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: 4 servings.
Here’s a perfect 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. —Kellie Mulleavy, Lambertville, Michigan
Ingredients
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1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
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2 teaspoons salt-free garlic seasoning blend
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1 small onion, chopped
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1 tablespoon olive oil
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1 garlic clove, minced
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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1 cup reduced-sodium chicken broth
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3/4 cup uncooked orzo pasta
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1 teaspoon Italian seasoning
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1/8 teaspoon crushed red pepper flakes, optional
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1/4 cup grated Parmesan cheese, optional
Directions
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1.
Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Add garlic; cook 1 minute longer.
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2.
Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. If desired, sprinkle with cheese.
Nutrition Facts
1-1/4 cups: 339 calories, 7g fat (1g saturated fat), 63mg cholesterol, 384mg sodium, 38g carbohydrate (6g sugars, 5g fiber), 32g protein. Diabetic exchanges: 3 lean meat, 2 starch, 2 vegetable, 1/2 fat.
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