Chicken, Orzo, and Spinach Skillet with Kalamata Olives, Tomatoes, and Basil

I found this Cooking Light recipe on Myrecipes and decided to give it a try.  The reviews for the recipe said it was a little bland so I decided to throw some extra flavors in it including, kalamata olives, onions, and garlic as well as seasonings.  It was a simple and comforting dish that was easy to make, smelled great while it cooked, and tasted even better.  My husband and I both loved it but my kids just thought it was okay.  I am looking forward to the leftovers tomorrow.

Cook the orzo in salted water, per instructions.  Side Note:  Sprinkle a little bit of chicken bouillon granules into the boiling water for extra flavor.  Drain the orzo and all but 1/2 cup of cooking liquid through a colander.

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and season with a bit of crushed red pepper, oregano, sea salt, and freshly cracked pepper, to taste; cook stirring often, for 3-4 minutes.  Remove the onion from the skillet and set aside.  Season the chicken with a sprinkling of oregano, garlic powder, sea salt, and freshly cracked pepper, to taste.  Place the chicken into the same skillet over medium-high heat. Sauté 6 minutes, turning to brown all sides. Remove chicken from pan; keep warm.

Turn the heat to low then add reserved cooking liquid to the skillet, making sure to scrape up all the browned bits off of the bottom of the pan; add the minced garlic and stir.  Add the chopped tomato, softened onions, kalamata olives, and tomato paste,  to the skillet; cook over medium-high heat for 2 minutes. Add chicken, orzo, basil, and spinach leaves, stirring until spinach wilts. Taste and re-season if needed.  Remove from heat; sprinkle with cheese and serve.  Enjoy.

Print
Print
Save
Save

Chicken, Orzo, and Spinach Skillet with Kalamata Olives, Tomatoes, and Basil

Yield: 8

Prep Time: 15 min.

Cook Time: 15-20 min.

Total Time: 30-40 in.

Ingredients:

1 cup of orzo, cooked per instructions
1 tbsp olive oil
1 sweet yellow onion, diced
Oregano, to taste
Dash of Crushed red pepper, to taste
Sea salt and freshly cracked pepper, to taste
Garlic powder to taste
1 pound skinless, boneless chicken thighs, trimmed of fat & cut into bite-sized pieces
2 cups chopped tomato
2 tsp tomato paste
Large handful of kalamata olives, sliced
2 cups baby spinach leaves
3-4 fresh basil leaves, torn
Feta cheese

Directions:

Cook the orzo in salted water, per instructions. Side Note: Sprinkle a little bit of chicken bouillon granules into the boiling water for extra flavor. Drain the orzo and all but 1/2 cup of cooking liquid through a colander.

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and season with a bit of crushed red pepper, oregano, sea salt, and freshly cracked pepper, to taste; cook stirring often, for 3-4 minutes. Remove the onion from the skillet and set aside. Season the chicken with a sprinkling of oregano, garlic powder, sea salt, and freshly cracked pepper, to taste. Place the chicken into the same skillet over medium-high heat (add cooking spray if needed). Sauté 6 minutes, turning to brown all sides. Remove chicken from pan; keep warm.

Turn the heat to low then add reserved cooking liquid to the skillet, making sure to scrape up all the browned bits off of the bottom of the pan; add the minced garlic and stir. Add the chopped tomato, softened onions, kalamata olives, and tomato paste, to the skillet; cook over medium-high heat for 2 minutes. Add chicken, orzo, basil, and spinach leaves, stirring until spinach wilts. Taste and re-season if needed. Remove from heat; sprinkle with cheese and serve. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Inspired by Cooking Light on MyRecipes