Ingredients
The following ingredients have 4 Servings
- 1 tablespoon olive oil
- 1/2 white onion, (diced finely)
- 3 cloves garlic (minced)
- 1 cup chicken broth ((I like Better Than Bouillon Base))
- 3/4 cup uncooked orzo pasta
- 1 (14.5 ounce) can diced tomatoes (undrained (if you can get the version that has basil and oregano great!))
- 1 teaspoon italian seasonings
- 1/2 teaspoon kosher salt ((more to taste later))
- 1/4 teaspoon crushed red pepper flakes ((optional if you like heat))
- 2 cups shredded rotisserie chicken ((see notes))
- 3 cups spinach leaves ((measured then chopped))
- 1/4 cup grated Parmesan cheese
Instruction
- In a large skillet, bring the olive oil over medium-high heat. Sautee the onion until soft, adding the garlic for the last minute of cooking.
- Add the chicken broth, orzo, diced tomatoes, Italian seasonings, salt, and red pepper flakes. Bring to a boil, reduce to a simmer and cover. Cook for 12-15 minutes or until liquid is absorbed. Add the chicken and the spinach leaves for the last 3 minutes of cooking. Sprinkle with Parmesan and serve.
