I have made this a few times and think with enough little changes have finally mastered this recipe. Here is my revised version:
Ingredients
1 cup uncooked orzo pasta
16 ounces Broth
2 tablespoons olive oil
4 cloves garlic: minced or crushed
1 tbls crushed red pepper
2 skinless, boneless chicken breast halves - cut into bite-size pieces
salt to taste
1 tablespoon chopped fresh parsley
4 cups fresh spinach leaves
grated Parmesan cheese for topping
Optional - 1 cup mushrooms
Directions
Bring a large pot of broth to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain almost all broth. Season raw cut-up chicken with seasoned salt (and old bay if you have any). Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper (and mushrooms if you use them) 1 minute or until garlic is golden brown. Stir in chicken and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.
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I have made this a few times and think with enough little changes have finally mastered this...