2 boneless, skinless chicken breasts, cut into 1/2-in. strips
1 can of navy beans or white northern beans, drained
garlic powder
1 small onion chopped
1 Tb olive oil
1/2 tsp of minced garlic
1 can (14.5 oz) diced tomatoes, undrained
4 cups of fresh spinach chopped
1 cup reduced-sodium chicken broth
3/4 cup uncooked orzo pasta
1tsp Italian dressing mix
1 tsp Italian seasoning
Salt
1/8 tsp crushed red pepper flakes, optional
1/4 cup grated Parmesan cheese, optional
In a large skillet, saute chicken in olive oil for 5-6 minutes until it is no longer pink. Add beans, garlic and sprinkle with garlic powder all over. Cook 1 minute longer.
Throw the diced tomatoes in blender and get rid of all the chunks, if you don't have picky eaters then you don't need to do this step.
Stir in tomatoes, onions, chopped spinach, broth, orzo, Italian seasoning, and pepper flakes if desired. Sprinkle with salt. Cover and simmer for 15-20 minutes or until orzo is tender and liquid is absorbed. Garnish with cheese if desired.
