Spicy Chicken and Orzo Skillet

By Late2Serenity

Ingredients

• 1 tablespoon olive or vegetable oil
• 4 boneless skinless chicken breasts, cut into thin bite-size strips
• 1 clove garlic, finely chopped
• 1 cup ready-to-eat baby-cut carrots, quartered lengthwise
• 1 small onion, cut into thin wedges
• 3/4 cup uncooked rosamarina or orzo pasta (5 1/2 oz)
• 1 teaspoon ground cumin
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup water
• 1 can (15 oz) chick peas or garbanzo beans, drained, rinsed
• 1 can (14 oz) chicken broth
• 2 cups fresh spinach leaves, cut into thin strips

Details

Servings 4
Cooking time 45mins
Adapted from pillsbury.com

Preparation

Step 1

In 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and garlic; cook and stir 3 minutes. Add carrots and onion; cover and cook 2 to 3 minutes or until vegetables are crisp-tender, stirring once.

Stir in all remaining ingredients except spinach. Heat to boiling. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until most of liquid is absorbed and orzo is tender.

Stir in spinach; cover and cook 2 to 3 minutes longer or until spinach is wilted.