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.
CHICKEN AND PESTO ORZO SKILLET
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.