Orzo, chicken and sage simmer pot
10
- Prep Time10 min
- Total Time10 min
- Makes4 to 5 servings
Ingredients
2 skinless, boneless chicken breasts
olive oil
2 garlic cloves, or 1 tbsp bottled chopped garlic
1 large onion
1 tbsp dried sage leaves
1/2 tsp salt
1/2 tsp ground black pepper
796-mL can diced tomatoes
1 cup water
1/2 500-g pkg orzo, about 1 1/2 cups
170-g bag baby spinach, about 4 cups
1/4 cup grated parmesan, optional
Instructions
Slice chicken into large bite-size pieces. Lightly coat a large wide saucepan with oil and set over medium-high heat. Add chicken and stir-fry until golden-tinged, 5 to 6 minutes.
Meanwhile, mince garlic and chop onion, then add to pan. Stir often until onion begins to soften, 2 to 3 minutes. Crumble sage overtop and sprinkle with salt and pepper. Stir in tomatoes and water. Bring to a boil.
Stir in orzo. Reduce heat to medium-low. Simmer, uncovered and stirring often, until most of liquid is absorbed, about 10 minutes. Stir in spinach, then remove from heat. Cover and let stand until liquid is absorbed, 3 to 5 minutes. Spoon into bowls and sprinkle with Parmesan.
Nutrition (per serving)
Calories 300, Protein 21.7g, Carbohydrates 49.3g, Fat 2.2g, Fibre 5.3g, Sodium 531mg.
Chunks of moist chicken and orzo (rice-shaped pasta) cooked with sage and tomatoes make this a saucy, satisfying one-bowl meal. It's sure to become a family favourite.
Nutrient-packed canned tomatoes
This is the time of year to open a can of tomatoes. Compared to fresh, canned tomatoes have more iron, potassium and lycopene, a plant pigment linked to aiding the prevention of heart disease.
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