Ingredients

The following ingredients have 6 Servings
  • 1 lb boneless skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • red pepper flakes (to taste)
  • 1/2 teaspoon garlic powder
  • 1 Tablespoon olive oil
  • 1/2 teaspoon minced garlic (or 1 clove)
  • 1 cup to 1 1/2 cup orzo
  • 3 cups fresh spinach (rinsed)
  • 14.5 oz can diced tomatoes
  • 3 teaspoons tomato paste
  • 1/4 cup feta (I used tomato & basil)

Instruction

  • Trim your chicken breasts and cut into bite size pieces. Season with salt, pepper, red pepper flakes (if using), and garlic powder.
  • Heat a large skillet over medium heat. Add in the olive oil and minced garlic.
  • Add in the prepared chicken and cook until no longer pink, stirring often.
  • While the chicken is cooking, bring a large pot of salted water to boil. Once boiling, add orzo and cook for 6-8 minutes or until your desired consistency.
  • Once the orzo is done, drain the pasta, reserving about 1/4 cup of the water.
  • Add the orzo to the chicken skillet over low heat.
  • Add in the spinach leaves.
  • Add in the diced tomatoes (drained) and tomato paste.
  • Stir in some of the pasta water, if necessary, and stir.
  • Cover the pot to let the spinach fully wilt, if necessary.
  • Once fully combined, sprinkle with crumbled feta and serve.