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Spicy Chicken and Orzo Skillet
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Prep Time:
45 minutes
Total Time:
45 minutes
Spiced chicken and pasta dish bursting with flavor from cumin, Italian seasoning, and red pepper flakes.
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) 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
Instructions:
  • In a large skillet over medium-high heat, heat oil until sizzling. Cook chicken and garlic for 3 minutes, then add carrots and onion. Cover and cook for 2 to 3 minutes until vegetables are tender-crisp, stirring occasionally.
  • Add all the remaining ingredients, except the spinach, into the pot. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 12 to 15 minutes. Remember to stir occasionally until most of the liquid is absorbed and the orzo is tender.
  • Add the spinach and cover to cook for an additional 2 to 3 minutes until the spinach is nicely wilted.

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