Ingredients
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1 cup uncooked orzo pasta
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2 tablespoons olive oil
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2 cloves garlic
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¼ teaspoon crushed red pepper
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2 skinless, boneless chicken breast halves - cut into bite-size pieces
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salt to taste
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1 tablespoon chopped fresh parsley
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2 cups fresh spinach leaves
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grated Parmesan cheese for topping
Directions
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Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
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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 parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.
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Nutrition Facts (per serving)
351 | Calories |
11g | Fat |
40g | Carbs |
22g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 351 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 2g | 11% |
Cholesterol 38mg | 13% |
Sodium 164mg | 7% |
Total Carbohydrate 40g | 15% |
Dietary Fiber 3g | 10% |
Total Sugars 1g | |
Protein 22g | 45% |
Vitamin C 9mg | 10% |
Calcium 72mg | 6% |
Iron 3mg | 16% |
Potassium 322mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.