Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips2 teaspoons salt-free garlic seasoning blend1 small onion, chopped1 tablespoon olive oil1 garlic clove, minced1 can (14-1/2 ounces) diced tomatoes, undrained1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 cup reduced-sodium chicken broth3/4 cup uncooked orzo pasta1 teaspoon Italian seasoning1/8 teaspoon crushed red pepper flakes, optional1/4 cup grated Parmesan cheese, optional
Preparation
Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Add garlic; cook 1 minute longer.
Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. If desired, sprinkle with cheese.
