Oregano Chicken & Orzo with Fresh Tomato Sauce, Spinach & Grana Padano

Oregano Chicken & Orzo

with Fresh Tomato Sauce, Spinach & Grana Padano

25 MIN
2 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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 Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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fresh
ingredients
Oregano Chicken & Orzo with Fresh Tomato Sauce, Spinach & Grana Padano
Title
  • 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 Triangle Created with Sketch.
Prepare the ingredients
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.

Cook the pasta & wilt the spinach
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.

Cook the chicken & make the sauce
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.

Finish the pasta & serve your dish
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!

Tips from Home Chefs

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Oregano Chicken & Orzo

Prepare the ingredients
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.

Cook the pasta & wilt the spinach
Cook the chicken & make the sauce
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!

Finish the pasta & serve your dish
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