Spicy Chicken and Orzo Skillet

(1)
2 reviews.
  • 45 min prep time
  • 45 min total time
  • 13 ingredients
  • 4 servings

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) chickpeas or garbanzo beans, drained, rinsed
1
can (14 oz) chicken broth
2
cups fresh spinach leaves, cut into thin strips

Directions

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

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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