Oregano Chicken & Orzo

with Fresh Tomato Sauce, Spinach & Grana Padano

25 MIN

2 Servings

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From the Test Kitchen

For herbaceous flavor, we're using aromatic oregano to season our fresh tomato sauce––which perfectly complements the seared chicken served over a bed of tender orzo pasta.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

600 Calories or Less

Nutrition

PER SERVING
Calories

550 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Chopped Chicken Breast
4 oz Orzo Pasta
4 oz Grape Tomatoes
3 oz Baby Spinach
2 cloves Garlic
1 Tbsp Red Wine Vinegar
2 Tbsps Tomato Paste
1 oz Sliced Roasted Red Peppers
¼ tsp Crushed Red Pepper Flakes
1 tsp Whole Dried Oregano
0.7 oz Grana Padano Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes; place in a bowl and season with salt and pepper. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers.

2 Cook the pasta & wilt the spinach

Add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Immediately add the spinach; stir until combined and slightly wilted. Cover to keep warm.

3 Cook the chicken & make the sauce

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the oregano. Stir to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the seasoned tomatoes, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the sauce is slightly thickened and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Finish the pasta & serve your dish

To the pot of cooked pasta and spinach, add the chopped peppers, vinegar, and 2 teaspoons of olive oil. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked chicken and sauce. Garnish with the cheese (crumbling before adding). Enjoy!