Ingredients
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8
-
2
-
1
-
3
-
1
-
1
-
1/2
-
2
-
1/2
-
3
-
1
-
-
-
-
Directions
Quick Greek Spinach and Chicken Orzo, This is adapted from a recipe I found in a cooking magazine I get This is great for brown-bagging because it tastes good at any temperature, and it’s really quick to make If you are salt sensitive, omit the bouillion cubes and olive brine (not essential, but I like the flavor they add) , This was a very easy, quick meal Loved the flavor Since I’m not an olive fan I made a slight change Instead of the olives, olive oil, olive brine and salt, used Kraft’s Greek Vinaigrette dressing Worked out great Will definitely make again , Great pasta for an any night meal Flavors go well together and quick to fix We made the vegetarian version of this, used just a half tablespoon of oil and omitted the salt, since the other ingredients offered plenty Used the optional capers (but more) and 2 tablespoons of the olive brine, which gave it a nice and different flavor We ate this as an entree, so fed 2-3 for us A yummy one
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Steps
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1
Done
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Bring a Large Pot (needs to Be Quite Large Because You Will Need to Have Room to Mix Once You Add the Bulky Spinach) of Water to Boil With the Bouillon Cubes. Add Orzo and Cook According to Directions on Box (approximately 10 Minutes). Drain and Return to Pot. |
|
2
Done
|
Stir in All Other Ingredients and Cook Over Medium Heat For About 2 to 3 More Minutes to Heat Everything Through. |
|
3
Done
|
Note: If You Want to Use Only the White Meat Chicken in This Dish (which Is What I Have to Do For My Family) and Your Chickens Are Small, You May Want to Purchase Two Rotisserie Chickens to Guarantee That You'll Have Enough Meat. Reserve the Dark Meat For Another Use. Serve Warm, at Room Temp, or Cold. |
