Gina - posted on 06/04/2009 ( 2 moms have responded )
I tried this and absolutely LOVE it! We eat it at least once a week lately. I'm not a big fan of spinach or leftovers, but neither of those matter when it comes to this dish.
3-4 boneless chicken breats, cut into bite-size pieces
1 clove garlic, finely chopped (I use 1 tsp. from the jar)
1 cup baby carrots, quartered lengthwise
1 sm. onion cut into thin wedges
3/4 cup uncooked orzo pasta
1 tsp. ground cumin
1 tsp. italian seasoning
1/4 tsp (or less) crushed red pepper flakes
1/2 cup water
1 can (15 oz) chick peas, drained and rinsed
1 can (14 oz) chicken broth
2 cups fresh spinach, cut into thin wedges
1 tbls. olive or veg. oil
1. In skillet, heat oil over medium-high heat; add chicken and garlic. Cook and stir until chicken is nearly cooked through. Add carrots and onion; cover and cook 3 minutes or until veg. crisp tender (stir once).
2. Stir in remaining ingredients except spinach. Heat to boiling. Reduce heat; cover and simmmer 12-15 minutes, stirring occasionally, until most liquid is absorbed and orzo is tender.
3. Stir in spinach; cover and cook 2-3 minutes longer or until spinach is wilted.