2 2/3 tbsp (40mL)
1/3 cup (33g)
2 2/3 cup(s) (80g)
1 1/3 cup chopped (80g)
1 1/3 tsp (8g)
Boneless skinless chicken breast, raw, cut into bite-size pieces
1 1/3 lb (597g)
Crushed red pepper
1/3 tsp (1g)
2 2/3 clove(s) (8g)
Uncooked dry pasta
1 1/3 cup orzo (227g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown.
Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear.
Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted.
Serve topped with Parmesan cheese.
4 slice (128g)
4 tsp (18g)
2 dash (1g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
Spread the butter on the bread, sprinkle with some garlic powder, and toast in a toaster oven until bread is golden brown.