Another Run At Orzo Inventory Reduction - One Pan Chicken, Spinach and Orzo Skillet Dinner

Who doesn't love a one pot meal? This is a lovely, Springtime dish with all your fresh veggies included! The original recipe was a tad bland-looking, with no aromatics, and no spices except for crushed red pepper. I jazzed it up by adding garlic, thyme, oregano, and some fresh parsley and cooked the orzo in chicken stock for more flavor.

French bread would go nicely with this dinner.

Mangia!

Chicken, Spinach and Orzo Skillet Dinner

Adapted from Cooking Light

1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces

8 cups water or chicken stock

12 ounces uncooked orzo

2 cups chopped tomato (about 2 medium)
1 15 ounce can crushed tomatoes with juices

2 teaspoons no-salt-added tomato paste
2 to 3 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon crushed red pepper

1/4 teaspoon black pepper
1 teaspoon dried thyme leaves
2 teaspoons dried oregano
1/2 cup fresh Italian parsley, chopped

3 cups baby spinach leaves

3 ounces feta cheese, crumbled (about 3/4 cup)

Heat a nonstick skillet over medium-high heat. Add chicken. Sauté 6 minutes, turning to brown all sides. Remove chicken from pan; keep warm.

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.

Add reserved cooking liquid, chopped tomato, tomato paste, garlic, herbs, 1/2 teaspoon salt, and peppers to skillet; bring to a boil and reduce to a simmer. Cook for 20 to 30 minutes to allow flavors to meld. Add chicken, pasta, parsley and 3 cups spinach leaves, stirring until spinach wilts. Remove from heat; sprinkle with cheese.