This one pan meal is perfect for a weeknight meal. Onion and garlic are sautéed in a large skillet. Then chicken broth, orzo, diced tomatoes, Italian seasoning, salt and red pepper flakes are added to the pan. Next the broth is boiled and cooked until the pasta absorbs all the broth. Cooked and shredded chicken is added with fresh spinach then cooked until the spinach is wilted. This finished dish is sprinkled with Parmesan cheese before serving.
Course
Entree
Prep Time5minutes
Cook Time20minutes
Servings4people
Ingredients
1tbspolive oil
½white oniondiced finely
3garlic clovesminced
1cupchicken broth
¾cupuncooked orzo pasta
14.5ozcan diced tomatoesItalian style
1tspItalian seasoning
½tspsalt
¼tspcrushed red pepper
2cupsshredded rotisserie chicken
3cupsspinach leavesmeasured then chopped
¼cupgrated Parmesan cheese
Instructions
In a large skillet, bring the olive oil over medium-high heat. Sauté the onion until soft, adding the garlic for the last minute of cooking.
Add the chicken broth, orzo, diced tomatoes, Italian seasoning, salt and red pepper flakes. Bring to a boil, reduce to a simmer and cover. Cook for 12 to 15 minutes or until liquid is absorbed. Add the chicken and spinach leaves for the last 3 minutes or cooking. Sprinkle with Parmesan and serve.
Recipe Notes
If not using rotisserie chicken, cook 1 lb chicken breasts cut into 1 inch cubes. Brown in 1 tbsp of olive oil for 5 to 6 minutes then add the onion and continue with recipe.