Chicken Orzo Pasta with Roasted Red Peppers Recipe

Looking for a dish that’s easy but still classy like from a 5-star restaurant? This Orzo with Chicken is quick, easy, and absolutely delicious.

How To Make Chicken Orzo Pasta with Roasted Red Peppers

A short-cut pasta that's cooked in chicken broth that compliments pieces of garlic-flavored pan fried chicken.

  • 1 cut pepper (cut)
  • ⅓ cup all-purpose flour
  • 1 tsp garlic powder
  • 1 lb chicken wings and thighs
  • ¾ tsp salt (divided)
  • ½ tsp pepper
  • 2 tbsp olive oil
  • 14 ½ oz reduced-sodium chicken broth
  • 1 ¼ cups orzo pasta (uncooked )
  • 2 cups fresh spinach (chopped )
  • 1 cup grape tomatoes (halved)
  • 3 tbsp lemon juice
  • 2 tbsp fresh basil (minced )
  • lemon wedges (optional)
  1. Mix flour and garlic powder together in a bowl.
  2. Sprinkle with ½ teaspoon salt and pepper for taste.

  3. Dip both sides of chicken in flour mixture to coat lightly.
  4. Next, heat oil over medium heat in a large skillet.
  5. Add in the chicken and cut red peppers to cook for 4 minutes on each side (the chicken) or until golden brown and is no longer pink.
  6. Remove pan from oven.
  7. Then, remove the chicken and peppers from pan, transfer to plate and set aside.
  8. Bring broth to a boil in a large skillet and stir in orzo.
  9. Lower heat to medium after 5 minutes, then stir in spinach, tomatoes, lemon juice, basil and remaining salt for 10 minutes.
  10. Remove from heat and return chicken and peppers to the pan.
  11. Spoon cooked broth over chicken, let cool and serve.

How To Make Chicken Orzo Pasta with Roasted Red Peppers

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A short-cut pasta that's cooked in chicken broth that compliments pieces of garlic-flavored pan fried chicken.

Preparation: 10 mins
Cooking: 20 mins
Total: 30 mins
Serves:

Ingredients

  • 1 cut pepper cut
  • cup all-purpose flour
  • 1 tsp garlic powder
  • 1 lb chicken wings and thighs
  • ¾ tsp salt divided
  • ½ tsp pepper
  • 2 tbsp olive oil
  • 14 ½ oz reduced-sodium chicken broth
  • 1 ¼ cups orzo pasta uncooked
  • 2 cups fresh spinach chopped
  • 1 cup grape tomatoes halved
  • 3 tbsp lemon juice
  • 2 tbsp fresh basil minced
  • lemon wedges optional

Instructions

  1. Mix flour and garlic powder together in a bowl.
  2. Sprinkle with ½ teaspoon salt and pepper for taste.

  3. Dip both sides of chicken in flour mixture to coat lightly.
  4. Next, heat oil over medium heat in a large skillet.
  5. Add in the chicken and cut red peppers to cook for 4 minutes on each side (the chicken) or until golden brown and is no longer pink.
  6. Remove pan from oven.
  7. Then, remove the chicken and peppers from pan, transfer to plate and set aside.
  8. Bring broth to a boil in a large skillet and stir in orzo.
  9. Lower heat to medium after 5 minutes, then stir in spinach, tomatoes, lemon juice, basil and remaining salt for 10 minutes.
  10. Remove from heat and return chicken and peppers to the pan.
  11. Spoon cooked broth over chicken, let cool and serve.

Nutrition

  • Calcium: 44mg
  • Calories: 478kcal
  • Carbohydrates: 49g
  • Cholesterol: 58mg
  • Fat: 20g
  • Fiber: 3g
  • Iron: 3mg
  • Potassium: 595mg
  • Protein: 25g
  • Saturated Fat: 5g
  • Sodium: 539mg
  • Sugar: 3g
  • Vitamin A: 1988IU
  • Vitamin C: 39mg
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