Chicken and Orzo Skillet Dinner

Ingredients

• 3 cups baby spinach leaves 
• 0.3 teaspoon pepper black
• 0.5 teaspoon pepper red crushed
• 0.8 cup feta cheese crumbled
• 12 ounces orzo pasta uncooked
• 0.5 teaspoon salt 
• 1 pound chicken breast halves boneless skinless cut into bite-sized pieces
• 2 cups tomatoes chopped ( 2 medium)
• 2 teaspoons no-salt-added tomato paste 
• 8 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• colander

Directions

1. Heat a nonstick skillet over medium-high heat.
2. Add chicken. Saut 6 minutes, turning to brown all sides.
3. Remove chicken from pan; keep warm.
4. Bring 8 cups water to a boil in a large saucepan.
5. Add orzo; cook 8 minutes or until orzo is al dente.
6. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
7. Add reserved cooking liquid, chopped tomato, tomato paste, 1/2 teaspoon salt, and peppers to skillet; cook over medium-high heat for 2 minutes.
8. Add chicken, pasta, and 3 cups spinach leaves, stirring until spinach wilts.
9. Remove from heat; sprinkle with cheese.