Chicken Orzo Skillet

After going through the stacks and stacks of recipes, I found this recipe. My daughter has been a little picky lately, but she gobbled this up and didn’t blink twice about all the “green stuff” in it. Overall it was a great pick and will be added to my make again list.

1 lb boneless, skinless chicken breast, diced
1 small onion, chopped
1 Tbsp olive oil
1 garlic clove, minced
1 can (14.5 oz) diced tomatoes, undrained
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 cup reduced sodium chicken broth
3/4 cup uncooked orzo pasta
1 tsp Italian seasoning
1/8 tsp crushed red pepper flakes (optional)
1/4 cup grated parmesan cheese (optional)

In a large skillet, saute chicken and onion in oil for 5-6 minutes or until chicken is no longer pink. Add garlic and cook for an additional minute.

Stir in the tomatoes, spinach, broth, orzo, italian seasoning and red 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.
Recipe from: Taste of Home Magazine
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