|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1 1/2 | cups | orzo pasta, whole wheat | 3 | cups | Spinach | 2 | tablespoons | olive oil | 1 | large | Onion, chopped | 3 | cloves | garlic minced | 1/2 | pepper | Jalapeno pepper, finely diced | 1 | pound, raw | chicken breast halves, boneless, skinless | 1 | pound, raw | chicken breast halves, boneless, skinless | 3 | medium whole (2-3/5" dia) | Tomatoes | 1 | fruit (2-3/8" dia) | large lemon,zested and juiced |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | In large pot of boiling, salted water, cook orzo until al dente. Place spinach in a colander and drain the orzo over the spinach: return to the pot. Stir 1 Tbsp EVOO: season with salt and pepper. Cover to keep warm. | | 2 | Meanwhile, in a large nonstick skillet, heat the remaining 1 tbsp EVOO over meduim-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and jalapeno and cook for 30 seconds. Push the onion mixture to the side of the skillet. Add the chicken, season with salt and pepper and cook undistubed for 2 minutes. Stir in 1/4 cup of water, the tomatoes, lemon zest and lemon juice and cook, scraping up any brownd bits, until the chicken is cooked through, 3 or 4 minutes. Serve the chicken mixture on a bed of the spinach orzo. |
|
