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

Oregano Chicken & Orzo

with Fresh Tomato Sauce, Spinach & Grana Padano

25 MIN
4 Servings
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From the Test Kitchen

Dive into a culinary adventure this summer with this recipe celebrating Disney and Pixar's Luca, available to stream on Disney+ starting June 18. For herbaceous flavor, we're using fresh, aromatic oregano to season our fresh tomato sauce––which perfectly complements the seared chicken served over a bed of tender orzo pasta.
10 green SmartPoints® per serving
8 blue SmartPoints® per serving
8 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information

WW Recommended 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
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fresh
ingredients
Oregano Chicken & Orzo with Fresh Tomato Sauce, Spinach & Grana Padano
Title
  • 18 oz Chopped Chicken Breast
  • ½ lb Orzo Pasta
  • ½ lb Grape Tomatoes
  • 5 oz Baby Spinach
  • 2 cloves Garlic
  • 1 bunch Oregano
  • 2 oz Sliced Roasted Red Peppers
  • ¼ cup Tomato Paste
  • 2 Tbsps Sherry Vinegar
  • ¼ tsp Crushed Red Pepper Flakes
  • 1.4 oz Grana Padano Cheese
time-saving
tips & techniques
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Pick the oregano leaves off the stems; roughly chop the leaves. In a bowl, combine the chopped garlic, halved tomatoes, and chopped oregano; season with salt and pepper. 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. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared tomato mixture and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 2 to 3 minutes, or until slightly softened. Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/3 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined 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

Oregano Chicken & Orzo

Prepare the ingredients
1 Prepare the ingredients

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Pick the oregano leaves off the stems; roughly chop the leaves. In a bowl, combine the chopped garlic, halved tomatoes, and chopped oregano; season with salt and pepper. 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. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared tomato mixture and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 2 to 3 minutes, or until slightly softened. Add the tomato paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/3 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined 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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