Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive or vegetable oil
  • 4 boneless skinless chicken breasts, cut into thin bite-size strips
  • 1 clove garlic, finely chopped
  • 1 cup ready-to-eat baby-cut carrots, quartered lengthwise
  • 1 small onion, cut into thin wedges
  • 3/4 cup uncooked rosamarina or orzo pasta (5 1/2 oz)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup water
  • 1 can (15 oz) Progresso™ chickpeas or garbanzo beans, drained, rinsed
  • 1 3/4 cups Progresso™ chicken broth (from 32 oz carton)
  • 2 cups fresh spinach leaves, cut into thin strips

Instruction

  • In 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and garlic; cook and stir 3 minutes. Add carrots and onion; cover and cook 2 to 3 minutes or until vegetables are crisp-tender, stirring once.
  • Stir in all remaining ingredients except spinach. Heat to boiling. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until most of liquid is absorbed and orzo is tender.
  • Stir in spinach; cover and cook 2 to 3 minutes longer or until spinach is wilted.