Chicken and Orzo Skillet

If you follow my blog (and if you do, thank you so much!), then you know that I am a huge fan of one pot meals and 30 minute meals.  This one is both, as well as tasting delicious, in fact there were no leftovers, always a good sign.  I made some changes to the recipe to make it easier during this weird quarantine/social distancing time so click on the link below for the original recipe.

1 onion, chopped

1 tablespoon olive oil

1 garlic clove, minced or pressed

1 (12.5 oz) canned chicken, drained and broken up with a fork

1 teaspoon garlic powder

1 (14.5 oz) can diced tomatoes, undrained

1 cup chicken broth

3/4 cup uncooked orzo pasta

1 teaspoon Italian seasoning

1 – 2 large handfuls fresh spinach

Parmesan cheese, for sprinkling

1  In large cast iron or other heavy skillet, saute onion in oil until almost translucent.  Add garlic and cook 1 minute longer.

2  Stir in chicken, garlic powder, tomatoes, broth, orzo, and Italian seasoning and bring to a boil.  Reduce heat, cover and simmer until orzo is tender and liquid is absorbed.  Stir in spinach, cover until spinach is just starting to wilt.  Serve with cheese as desired.

recipe from Taste of Home