Garlic Chicken and Tomato Orzo

Instructions

1. 1

   Choose whole-wheat orzo if readily available; otherwise use ordinary orzo. Mince the garlic, tear the basil and finely grate the Parmesan. Cut the chicken into 2 cm pieces, then season with the salt and pepper.

2. 2

   Heat the olive oil in a large, deep skillet or wide pot over medium-high heat. Spread out the chicken and cook for 6–8 minutes, turning occasionally, until lightly browned and the thickest pieces reach 74°C/165°F internally. Transfer to a plate.

3. 3

   Reduce the heat to medium. Add the garlic and stir for 30 seconds, then add the dry orzo and oregano and stir for 1 minute.

4. 4

   Pour in the tomatoes with their juices and the broth, scraping up the browned bits. Bring to a steady simmer, then cook uncovered over medium-low heat for 12–16 minutes, stirring frequently to prevent sticking, until the orzo is tender and the sauce has thickened. Whole-wheat orzo may take slightly longer; check its package timing.

5. 5

   Stir in the spinach in handfuls, then return the chicken and its resting juices to the skillet. Cook for 2–3 minutes, stirring, until the spinach has wilted and the chicken is hot throughout.

6. 6

   Remove from the heat and stir in the Parmesan and basil. Divide among four bowls and serve.