Skillet Chicken with Orzo and Tomatoes
Adapted from Cooking Light.
Servings 6
Calories 498kcal
Equipment
- 4-quart pot with lid
- 5-quart nonstick skillet
Ingredients
- 10 cups water
- 16 ounces gluten-free orzo or other gluten-free pasta
- 1½ pounds boneless skinless chicken breast cut into bite-size cubes
- 4 cups Roma tomatoes chopped
- ½ cup slow-roasted tomatoes or 3 teaspoons tomato paste
- ½ teaspoon kosher salt
- ½ teaspoon crushed red pepper
- 5 grinds of black peppercorns
- 3 cups baby peas or spinach
- 20 fresh basil leaves
- sprinkle of Parmesan cheese
Instructions
- In the 4-quart pot, bring the water to a boil and cook the orzo according to the package directions, just until al dente. Do not overcook or it will be mushy. Drain, reserving ¼ cup of the liquid, and keep warm.
- While the orzo cooks, sauté the chicken pieces dry in the skillet until they are cooked through and lightly browned. Transfer to a plate and cover to keep warm.
- Add the tomatoes, slow-roasted tomatoes (or tomato paste), salt, crushed pepper, and reserved cooking liquid to the skillet. Cook over over medium-high heat for 2 minutes. Stir in the chicken, orzo, and the basil leaves, leaving in the skillet just until the basil wilts, about 1 minute. Serve with a sprinkle of Parmesan.
Nutrition
Calories: 498kcal | Carbohydrates: 74g | Protein: 37g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 425mg | Potassium: 1114mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2140IU | Vitamin C: 62mg | Calcium: 58mg | Iron: 3mg