ONE-PAN CHICKEN AND SPINACH ORZO

Last week my kids did a one week break from all screens. Did I mention that last week was also the first week of summer? The first day was probably the longest day of their life. Lots of moping and stares like, “Why did you do this to us?”

Well. We actually didn’t. We let let choose which week to do it and that’s the week they chose. But never have I ever seen such creativity. Cookie stands, dance parties, fishing, and more Lego ships than I’ve seen built in the last year (and I’m still stepping on them).

INGREDIENTS

•  1 tablespoon olive oil
•  1/2 white onion, diced finely
•  3 cloves garlic minced
•  1 cup chicken broth (I like Better Than Bouillon Base)
•  3/4 cup uncooked orzo pasta
•  1 (14.5 ounce) can diced tomatoes undrained (if you can get the version that has basil and oregano great!)
•  1 teaspoon italian seasonings
•  1/2 teaspoon kosher salt (more to taste later)
•  1/4 teaspoon crushed red pepper flakes (optional if you like heat)
•  2 cups shredded rotisserie chicken (see notes)
•  3 cups spinach leaves (measured then chopped)
•  1/4 cup grated Parmesan cheese

INSTRUCTIONS

1. In a large skillet, bring the olive oil over medium-high heat. Sautee the onion until soft, adding the garlic for the last minute of cooking.
2. ............................

For Complete Instructions Please : www.the-girl-who-ate-everything.com

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