One-Pan Chicken and Spinach Orzo

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1 tablespoon olive oil

1/2 white onion (diced finely)

3 cloves garlic (minced)

1 cup chicken broth (I like Better Than Bouillon Base)

3/4 cup uncooked orzo pasta

1 (14.5 ounce) can diced tomatoes (undrained (if you can get the version that has basil and oregano great!)

1 teaspoon italian seasonings

1/2 teaspoon kosher salt (more to taste later)

1/4 teaspoon crushed red pepper flakes (optional if you like heat)

2 cups shredded rotisserie chicken (see notes)

3 cups spinach leaves (measured then chopped)

1/4 cup grated Parmesan cheese

Directions

In a large skillet, bring the olive oil over medium-high heat. Sautee the onion until soft, adding the garlic for the last minute of cooking.

Add the chicken broth, orzo, diced tomatoes, Italian seasonings, salt, and red pepper flakes. Bring to a boil, reduce to a simmer and cover. Cook for 12-15 minutes or until liquid is absorbed. Add the chicken and the spinach leaves for the last 3 minutes of cooking. Sprinkle with Parmesan and serve.

Nutrition

• Serving Size: 1 /4 of recipe
• Calories: 284 kcal
• Total Fat: 8 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.03 g
• Cholesterol: 69 mg
• Sodium: 877 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 27 g