Chicken and Orzo Skillet Dinner

By barbie24

Calories: 486; Fat: 7.5g; Protein: 39.8g; Carbs: 62.6g; Fiber: 4.5g; Cholesterol: 85mg; Iron: 1.8mg; Sodium: 641mg; Calcium: 138mg

* Serving size: 2 cups

* NOTE: Combine 4 cups romaine lettuce with 2 tablespoons chopped red onion and bottled vinaigrette for a quick side

Ingredients

• 1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
• 8 cups water
• 12 ounces uncooked orzo
• 2 cups chopped tomato (about 2 medium)
• 2 teaspoons no-salt-added tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon black pepper
• 3 cups baby spinach leaves
• 3 ounces feta cheese, crumbled (about 3/4 cup)

Preparation

Step 1

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

2. 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.

3. Add reserved cooking liquid, chopped tomato, tomato paste, 1/2 teaspoon salt, and peppers to skillet; cook over medium-high heat for 2 minutes. Add chicken, pasta, and 3 cups spinach leaves, stirring until spinach wilts. Remove from heat; sprinkle with cheese.