Friday, April 15, 2011

Red Chili Pepper Chicken, Chick-Peas and Orzo Skillet

1 Tbsp. olive oil
3-4 boneless skinless chicken breasts, cut in think strips (1 1/4 to 1 1/2 pounds)
3 whole carrots, cut in thin slices
1 md. onion, chopped
3 cloves of garlic, finely chopped
1 1/2 tsp. ground cumin
1 tsp. Salt-free Italian seasoning
1 1/2 tsp. crushed red pepper flakes
1 can (14 oz) chicken broth (may need additional broth while it is cooking)1-2 cups water
1 cup uncooked orzo pasta2 cups (15 1/2 oz can) chick-peas (garbanzo beans), drained and rinsed - if using dried, soak 1 cup of dried beans overnight, drain and rinse before using

4 cups fresh spinach leaves, rinsed and hard stems removed.

Heat oil in a large skillet and stir fry chicken for about 3 minutes. Add the carrots, onion and garlic and cook until vegetables are tender-crisp, stirring to keep from burning. Add the cumin, Italian seasoning and red pepper flakes and cook an additional minute, stirring to distribute spices.

Add the chicken broth and 1 cup of water and bring to a boil. Add the orzo pasta and stir. If you need more liquid, add it slowly and no more than 1/4 cup at a time. Add the chick-peas and cover skillet, reduce heat and simmer about 12-15 minutes. Stir occasionally, making sure that it doesn't stick and that there is enough liquid to cook the orzo. Add more if needed. Liquid should be absorbed and orzo tender after 15 minutes.

Add the fresh spinach and cover so spinach wilts (about 2 minutes). Stir spinach into the orzo-chicken mixture and adjust seasoning.

Easy and very tasty! We ate it so quickly, I didn't get a photo! :)

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