Spicy Chicken and Orzo Skillet

 

1

tablespoon olive or vegetable oil

4

boneless skinless chicken breasts, cut into thin bite-size strips

1

clove garlic, finely chopped

1

cup ready-to-eat baby-cut carrots, quartered lengthwise

1

small onion, cut into thin wedges

3/4

cup uncooked rosamarina or orzo pasta (5 1/2 oz)

1

teaspoon ground cumin

1/2

teaspoon Italian seasoning

1/2

teaspoon crushed red pepper flakes

1/2

cup water

1

can (15 oz) Progresso® chick peas or garbanzo beans, drained, rinsed

1 3/4

cups Progresso® chicken broth (from 32 oz carton)

2

cups fresh spinach leaves, cut into thin strips

• 1 In 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and garlic; cook and stir 3 minutes. Add carrots and onion; cover and cook 2 to 3 minutes or until vegetables are crisp-tender, stirring once.
• 2 Stir in all remaining ingredients except spinach. Heat to boiling. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until most of liquid is absorbed and orzo is tender.
• 3 Stir in spinach; cover and cook 2 to 3 minutes longer or until spinach is wilted.