Thursday, November 1, 2012

Lemon Pepper Chicken with Spinach & Goat Cheese Orzo Pasta

When I got home this evening, I looked in my lonely fridge and came up with this for dinner.  This recipe is super simple and quick with only a few ingredients. It only takes 30 minutes (if you have unfrozen chicken.) I often buy those frozen bags of chicken breasts, pull one out before work and throw it in the fridge in a covered dish to thaw during the day.

1 Chicken piece, breast, thigh, whatever you may have
Non-stick spray
1 Tbsp Lemon Pepper
1/4 c. Orzo Pasta
1 c. fresh Spinach, chopped (I don't measure this, I just grab a handful.) 
1 Tbsp Goat Cheese crumbles
1/2 Tbsp extra virgin olive oil
Salt 

Preheat your oven to 350 degrees. I use my toaster oven for this recipe which works great too. 

Spray a foil lined tray with non-stick spray. Place the chicken on the foil and coat it with lemon pepper. I really like the McCormick Lemon & Pepper Grinder. Bake the chicken for 25-30 minutes, or until it is done.



After the chicken has baked for about 10 minutes. Start heating a small pot of water, with 1/2 tsp of salt, on high till it comes to a boil. 



When it comes to a boil, add the orzo pasta. Cook for 8-10 minutes or the time your pasta box says.  

When the pasta is done, drain the orzo in a colander and set aside.

Return the pot you just used to boil the pasta to the burner and TURN DOWN the heat to medium. 

Add the extra virgin olive oil to the pot. It will heat up very fast. Add the spinach, cooked orzo, and goat cheese to the pot and stir. The spinach will cook and the goat cheese with melt in 1-2 minutes. Your pasta is ready!

By the time you are done making the pasta the chicken should also be ready!



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