Ring the Dinner Bell: Chicken with Orzo
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Being from Alabama, one thing we have plenty of is chicken. I’m from a smaller town where there’s a lot of chicken farms, so you learn to love the yard bird and make it tons of different ways. This recipe is one of those ways that’ll become a family favorite! So Ring that Dinner Bell! Chicken with Orzo is hitting the table!
4 lb chicken boneless/skinless thighs
2 tbsp olive oil
1 tsp Greek seasoning
1 c fresh sweet onion
8 oz mini sweet pepper rings
1 c no sodium chicken broth
1 (8-oz) can tomato sauce
1/2 c Tzatziki Ranch Dressing
1/4 tsp crushed red pepper
1/2 c orzo pasta
3 cups baby spinach
Place the chicken thighs in a large bowl with oil, and greek seasonings. Toss the thighs in the mixture to coat (wash hands). Preheat large, nonstick sauté pan over medium heat for 1–2 minutes.
Place chicken in pan and cook 3 to 4 minutes on each side or until browned. Drain any excess juice from your skillet.
Add your sweet onions and peppers to pan and cook 4 to 5 minutes, stirring occasionally, or until vegetables begin to brown. Whisk broth, tomato sauce, dressing, and crushed red pepper in a separate bowl. Stir mixture into your pan with chicken, onions, and peppers until blended. Bring mixture to boil and cover the chicken mixture. Cook on low heat for 2 hours.
Stir in pasta; cover and cook 30–45 more minutes until pasta is tender and chicken pulls apart easily. Pull apart chicken and then stir in fresh spinach and serve.
(recipe adapted and courtesy of Publix Aprons)
This recipe usually calls for olives, but I omitted them because I am not a huge fan. If you like olives, try putting in a 1/2 cup of Kalamata Olives when you put in your spinach.
I love making dinner for my family so we can sit down and eat together and talk about our day. My son loves to tell about what he has learned in school. What do you and your family do for dinner?
Remember this recipe is excellent with a salad or some pita bread on the side. Dig in and enjoy!