Chicken Orzo Pasta with Roasted Red Peppers

Chicken Orzo Pasta with Roasted Red Peppers

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This Orzo with Chicken is quick, easy, and absolutely delicious.

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Chicago

Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 1 cut pepper, cut
  • 1/3 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 pound chicken wings and thighs
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1-1/4 cups uncooked orzo pasta
  • 2 cups chopped fresh spinach
  • 1 cup grape tomatoes, halved
  • 3 tablespoons lemon juice
  • 2 tablespoons minced fresh basil
  • Lemon wedges, optional

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Directions

Mix flour and garlic powder together in a bowl. Sprinkle with 1/2 teaspoon salt and pepper for taste. Dip both sides of chicken in flour mixture to coat lightly.
Next, heat oil over medium heat in a large skillet. Add in the chicken and cut red peppers to cook for 4 minutes on each side (the chicken) or until golden brown and is no longer pink. Remove pan from oven. Then, remove the chicken and peppers from pan, transfer to plate and set aside.
Bring broth to a boil in a large skillet and stir in orzo. Lower heat to medium after 5 minutes, then stir in spinach, tomatoes, lemon juice, basil and remaining salt for 10 minutes. Remove from heat and return chicken and peppers to the pan. Spoon cooked broth over chicken, let cool and serve.


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