What's for Supper: Chicken and Pesto Orzo Skillet

Orzo is little rice-shaped pasta that I almost always have in the pantry. This week I’m combining it with some other kitchen staples for a Chicken and Pesto Orzo Skillet that you can have on the table in about 30 minutes.


One of the tricks with this recipe is using the same liquid-to-pasta ratio as you would when cooking rice, which is two parts liquid to one part rice. This way you don’t have to drain the orzo when it is done cooking.

The chicken and orzo simmer in chicken broth in about 10-15 minutes.

The final touches to the dish are baby spinach, pesto sauce, grape tomatoes and freshly grated cheese. I usually use Parmesan, but a couple ounces of crumbled feta is also a delicious choice.

This quick and easy one-pot supper is packed with flavor and sure to please the whole family. Pack up leftovers for a quick lunch at the office.



1 tablespoon olive oil

1 pound boneless,
skinless chicken, cut into 1-inch pieces

Salt and freshly ground black pepper, to taste

1½ cups dried orzo

3 cups reduced-sodium chicken broth

2 cups baby spinach leaves, coarsely chopped

8 ounces jarred or fresh basil pesto

2 cups cherry or grape tomatoes, halved

½ cup freshly grated Parmesan cheese of 2 ounces crumbled feta

Heat olive oil in a sautee pan with a tight-fitting lid over medium-high heat. Add the chicken pieces, season with salt and pepper and sautee until evenly browned, about 3 minutes. Stir in the orzo, broth and spinach leaves.

Bring to a boil, reduce the heat and simmer, covered, until the orzo is done, about 10 minutes.

Remove the lid and stir in the spinach, pesto, tomatoes and cheese.

Makes 6 servings.



Sweet Tooth: Bubba Watson Pie
Lunch Box: Spring Vegetable Soup
Sunday Supper: Lemon Herb Chicken and Potatoes
What's for Supper: Quick Chilaquiles Verdes

Watch Karin prepare the recipe at noon Tuesdays on WJBF-TV (Channel 6) and Wednesdays during Good Morning Augusta. We’re looking for your best kitchen creation. Food writer Karin Calloway will re-create your dish, and we’ll feature it on the Wednesday food page of The Augusta Chronicle. Send your recipe and contact information to karin.calloway@gmail.com, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.