Spicy Chicken and Orzo Skillet

Ground cumin, Italian seasoning and red pepper flakes fabulously flavor every bite of this zesty chicken and pasta supper.

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Servings 4

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ingredients 13
Prep Time 45 min
Total Time 45 min

Ingredients

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) chick peas or garbanzo beans, drained, rinsed

1: can (14 oz) chicken broth

2: cups fresh spinach leaves, cut into thin strips

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Directions

1 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.
2 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.
3 Stir in spinach; cover and cook 2 to 3 minutes longer or until spinach is wilted.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1 1/2 Cups)

Calories: 480
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 75mg; 75%;
Sodium: 530mg; 530%;
Total Carbohydrate: 52g; 52%
(Dietary Fiber 8g 8% Sugars 3g 3% ),
Protein: 42g; 42%

% Daily Value*:

Vitamin A: 130%;
Vitamin C: 8%;
Calcium: 10%;
Iron: 30%;

Exchanges:

2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;