Chicken and Orecchiette Skillet Dinner

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  1. 1 lb skinless, boneless, chicken breasts, cut into bite sized pieces
  2. 12 oz uncooked orzo or orichette
  3. 2 c chopped tomato (about 2 medium)
  4. 1/4 c tomato paste, 66 g
  5. 1/2 t salt
  6. 1/2 t crushed red pepper
  7. 1/4 t black pepper
  8. 3 cups baby spinach leaves
  9. 3 oz parmesan cheese, grated


  1. Cook pasta according to package directions. Drain pasta, reserving 1/4 c cooking liquid.
  2. Heat a nonstick skillet over medium-high heat. Add chicken. Saute 6 minutes, turning to brown all sides. Remove chicken from pan; keep warm.
  3. Add reserved cooking liquid, chopped tomato, tomato paste, salt, red pepper, and black pepper to skillet, cook over medium-high heat for 2 minutes.
  4. Add chicken, pasta and spinach leaves, stirring until spinach wilts.
  5. Remove from heat; sprinkle with cheese.
Serves: 4
Course: Entree
Type of Food: Pasta Dish,Skillet Dish
Ethnicity/Origin: Italian
Key Ingredient: Chicken,Pasta,Spinach
Difficulty: 1 - Easy
Make Ahead: No
Prep Method: Stovetop

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