This is definitely a recipe for garlic lovers. My husband and I have been making this one for years. We’ve played with it from time to time, throwing other veggies in, like zucchini and broccoli, but spinach is the best. You could switch out the chicken for shrimp, but I have never done that- most of you know how I feel about sea-worms. Haha. Sometimes I add more parmesan than suggested, sometimes more garlic. It turns out a lot like a risotto or something. But it isn’t.
Anyway, here is the recipe. If you’re looking for something to make for dinner tonight, this is your sign. Try this one. It is sure to become a family favorite.
Recipe adapted from Allrecipes.com
1 cup uncooked orzo pasta
2 tablespoons olive oil
2 cloves garlic
1/4 teaspoon crushed red pepper
2 skinless, boneless chicken breasts – cut into bite-size pieces
salt (or chicken bouillion) to taste
2 cups fresh spinach leaves
grated Parmesan cheese for topping
Bring a large pot of lightly salted water to a boil. (I usually cook mine in chicken stock, it isn’t necessary, but it definitely gives some added flavor.) Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.