1 tbsp evoo 4 boneless skinless chicken breasts-cut into strips 1 clove garlic-minced or grated 1 cup baby carrots-quartered lenghtwise 1 onion-sliced 3/4 cup uncooked orzo pasta 1 tsp ground cumin 1/2 tsp Italian seasoning 1/2 tsp crushed red pepper flakes salt and pepper-to taste 1/2 cup water 1 can (15 oz) chick peas-drained and rinsed 1 can (14 oz) chicken broth 2 cups fresh spinach leaves-sliced into thin strips
1. In 12 in skillet, heat oil over med high heat until hot. Add chicken and garlic; cook and stir 5 minutes.
Add carrots and onion; cover and cook 5 minutes or until vegies are crisp-tender, stirring once. 2. Stir in remaining ingredients except spinach. Heat to boiling.
Reduce heat; cover and simmer 15 minutes, stirring occasionally, until most of liquid is absorbed and orzo is tender. 3. Stir in spinach; cover and cook 3-5 minutes longer or until spinach is wilted.