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Preparation Time : 5
Cook Time : 20
Total Time : 25
1 1⁄2 cups orzo pasta, uncooked
4cups fat free chicken broth
1teaspoon olive oil
2 -5 garlic cloves, minced
1⁄4-1teaspoon crushed red pepper flakes
1lb boneless skinless chicken breast, cut into bite-size pieces
salt & pepper
1tablespoon fresh parsley, chopped
1 (10 ounce) package frozen spinach
1⁄4 cup parmesan cheese, grated
Bring chicken broth to a boil with 1 clove of minced garlic.
Add orzo pasta, cook for 8 to 10 minutes, stirring occasionally, until al dente.
Heat the oil in a skillet over medium-high heat, and stir in the remaining garlic and red pepper about 30 seconds.
Stir in chicken, season with salt & pepper, and cook 5-6 minutes, until lightly browned and juices run clear.
Reduce heat to medium, and mix in the parsley, spinach, cooked orzo with remaining broth and parmesan. Continue cooking 2-3 minutes, stirring until combined and spinach is wilted.
Serve topped with additional Parmesan cheese if desired.
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