- 1 lb skinless, boneless chicken breast halves, cut into bite-sized pieces
- 12 oz uncooked orzo
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 c chopped tomato
- 2 tsp tomato paste
- 1/2 tsp salt
- 1/2 tsp crushed red pepper
- 1/4 tsp black pepper
- 3 c baby spinach leaves
- 3 ounces feta cheese, crumbled
Heat a nonstick skillet over medium-high heat. Add chicken. Sauté 6 minutes, turning to brown all sides. Remove chicken from pan; keep warm.
Bring a large saucepan filled 2/3 full with water to a boil. Add orzo; cook 8 minutes or until orzo is al dente. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
Add some olive oil to the skillet and saute the onion until translucent. Add garlic and cook until fragrant. Add reserved cooking liquid, chopped tomato, tomato paste, 1/2 teaspoon salt, and peppers to skillet; cook over medium-high heat for 2 minutes. Add chicken, pasta, and 3 cups spinach leaves, stirring until spinach wilts. Remove from heat; sprinkle with cheese.
