Description
Lemon Garlic Chicken and Orzo Pasta is light and healthy and has just a touch of heat from red pepper flakes!
Ingredients
- 1 cup Orzo Pasta
- Chicken Broth/Stock (amount Of Liquid Listed On Orzo Pasta Package)
- 2 whole Boneless, Skinless Chicken Breasts
- 4 cloves Garlic
- ¼ teaspoons Red Pepper Flakes
- 2 cups Packed Spinach
- ½ cups Grated Parmesan
- 1 Tablespoon Lemon Juice Or More To Taste
- 1 pinch Salt To Taste
- 1-½ Tablespoon Olive Oil, Divided
Preparation
Start by making the pasta. Bring chicken stock/broth (amount detailed on orzo package) to a boil in a pot. Pour in the orzo and cook for about 8 – 10 minutes, or according to package instructions for al dente. When the orzo is finished, drain and set aside.
While the pasta is cooking, prep your ingredients! Cut chicken into chunks and season with salt. Mince the garlic and measure out your spices, spinach, Parmesan cheese and lemon juice.
Heat a large skillet over medium heat. Add 1 tablespoon of oil and the red pepper flakes. Cook the red pepper flakes for about 30 seconds. Add your seasoned chicken cubes and cook until no longer pink. This should take about 5 minutes or less. In the last 30 seconds (approximately) add your garlic! Note: I started with 1 tablespoon of olive oil and had to add another ½ tablespoon while the chicken was cooking, because the pan was getting a little dry. So just keep an eye out for that!
Reduce heat to medium and add the cooked orzo and spinach. Cook until the spinach is wilted, about 3-4 minutes. Then stir in the Parmesan cheese until melted and fully incorporated into the pasta.
Remove from heat and add the lemon juice. Taste and season with additional salt if necessary!
