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    • #312367

      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.

      4 servings

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