A little bit of this and a little bit of that. Daily Ramblings, recipes, photos and whatever else I like to share along the way.

Chicken Skillet Orzo...


I have wanted to try this recipe but was not sure how it would go over.
The tomatoes and spinach are not favorites of the kiddos but I thought I would give it a whirl.
I am so glad that I did try it for it turned out to be a hit.
Well, perhaps not so much with the tomatoes (there was a pile left on one plate).
This is one flavorful, filling chicken dish that can be made quickly.



All the ingredients are set and ready to go.

Just cook them all until the orzo is done and dinner is served!



* Exported from MasterCook *

Chicken Orzo Skillet

Recipe By: Kellie Mulleavy
Serving Size: 4
Categories: Main Meal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pond boned and skinned chicken breasts -- cut into 1/2 inch strips
2 teaspoons garlic -- or garlic blend
1 small onion -- chopped
2 tablespoons olive oil
1 large garlic clove -- chopped
14 1/2 ounces diced tomatoes -- undrained
10 ounces frozen spinach -- thawed and drained dry
1 cup chicken broth -- preferably low sodium
3/4 cup orzo
1 teaspoon Italian seasoning
1/8 teaspoon red pepper flakes
1/4 cup Parmesan cheese -- grated

  • Sprinkle chicken with garlic seasoning blend.
  • Place 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.
  • 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.

Copyright: Healthy Cooking Taste of Home December/January 2010

Yield: "4 "
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Per Serving (excluding unknown items): 325 Calories; 10g Fat (28.6% calories from fat); 24g Protein; 34g Carbohydrate; 5g Dietary Fiber; 38mg Cholesterol; 387mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat.

NOTES:
  • I added freshly ground black pepper.
  • Chicken broth - I use a sodium free chicken broth

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