Skillet Orzo With Chicken, Spinach and Goat Cheese

• servings: 4 servings
• active time: 40 minutes
• total time: 40 minutes

Ingredients

4 boneless skinless chicken thighs (1 1/4 to 1 1/2 pounds total), trimmed of excess fat and cut into bite-size pieces

Fine salt

Freshly ground black pepper

2 tablespoons extra-virgin olive oil

1 shallot, thinly sliced

1 cup (8 ounces) dried orzo pasta

2 to 4 garlic cloves, minced

3 cups no-salt-added or low-sodium chicken stock or broth

5 ounces baby spinach (5 cups)

1/2 cup raisins, dried cherries or other dried fruit

4 ounces fresh goat cheese (chèvre)

Directions

Step 1

Pat the chicken dry, and lightly season with salt and pepper. In a large (12-inch) nonstick or cast-iron skillet over medium-high heat, heat the oil until shimmering. Add the chicken pieces in one layer and cook, without moving, until browned on one side, about 5 minutes. Flip the chicken, add the shallot and cook, stirring occasionally, until the shallot starts to soften, about 2 minutes.

Step 2

Add the orzo and garlic and cook, stirring frequently, until fragrant and lightly toasted, 1 to 2 minutes.

Step 3

Add the stock or broth, bring to a simmer and cook, stirring occasionally, until the orzo is almost al dente, about 10 minutes. Fold in the spinach and raisins and continue cooking, stirring occasionally, until the spinach wilts, the raisins soften, the orzo is al dente and most of the stock has been absorbed, 2 to 5 minutes. (Keep in mind that the pasta will continue to absorb more stock as it sits.)

Step 4

Remove from the heat and stir in the goat cheese until completely melted. Taste, and season with more salt and pepper, as desired. Divide among individual bowls and serve warm.

Nutrition

• Serving Size: Per serving (1 1/2 cups)
• Calories: 613
• Total Fat: 26 g
• Saturated Fat: 9 g
• Cholesterol: 142 mg
• Sodium: 449 mg
• Total Carbohydrate: 58 g
• Dietary Fiber: 4 g
• Total Sugars: 13 g
• Protein: 42 g