One Pot Chicken and Orzo Skillet

 

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips

2 tsp. salt-free garlic seasoning blend

1 small onion, chopped

1 T. olive oil

1 garlic clove, minced

1 can (14-1/2 ounces) diced tomatoes, undrained

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 C. reduced-sodium chicken broth

3/4 C. uncooked orzo pasta

1 tsp. Italian seasoning

1/8 tsp. crushed red pepper flakes, optional

1/4 C. grated Parmesan cheese, optional

 

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.