Tonight I made Spicy Chicken and Orzo Skillet out of the Pillsbury Simply One Dish magazine I purchased the other day. As I mentioned in the previous post, my husband and I love spicy food so we were excited to try this. I was definitely disappointed in the “spice-factor” though. I ended up having to “kick it up a bit” as Emeril would say and it still wasn’t all that spicy. I love the fresh veggies in the recipe and the array of colors. I wasn’t sure if I would like the garbanzo beans (aka chickpeas) in it but they didn’t bother me at all. I don’t know that they added anything to the dish other than making it more filling, which it definitely was! My husband, Alex, also brought to my attention how it’s actually a very healthy dish too! I will include the nutritional info at the bottom of the page (as written in the magazine). Overall it was good and hubby gave it a thumbs up but next time I will add even more spices.
Alex gave it the thumbs up!
And, just for kicks, Maddie was mad she didn’t get any.
Spicy Chicken and Orzo Skillet (Source: Pillsbury Simply One Dish magazine)
Makes 4 servings. My changes in Italics.
- 1 tbsp olive oil
- 4 boneless skinless chicken breasts, cut into thin bite-size strips
- 1 clove garlic, finely chopped
- 1 c. baby carrots, quartered lenthwise
- 1 small onion, cut into thin wedges
- 3/4 c. uncooked rosamarina or orzo pasta
- 1 tsp ground cumin
- 1/2 tsp italian seasoning
- 1/2 tsp crushed red pepper flakes (I used at least a full tsp. if not more)
- I added 1 tsp of garlic salt
- 1/2 c. water
- 1 can (15 oz) chickpeas or garbanzo beans, drained and rinsed
- 1 can (14 oz) chicken broth
- 2 cups fresh spinach leaves, cut into thin strips
1. In 12 in 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 all 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.
Per Serving (1 1/2 cups): Calories 480; Total Fat 11g; Sodium 530mg; Dietary Fiber 8g