Chicken and Spinach Orzo with Feta Cheese

Serves about 6

1 serving size= 1 1/2 cup

Calories 426, Fat 14g (Saturated 5.8 g), Carbohydrates 33 g (Dietary fiber 1.7 g), Protein 41 g

• Barilla Orzo Pasta, 1 box
• 1 tablespoon + 1 teaspoon Olive Oil
• 3 cloves of Garlic, minced
• 3 cups Spinach, fresh
• 4 Chicken breasts, boneless, skinless
• 4 cups Chicken broth, low sodium
• 1/4 teaspoon Salt
• 1 to 2 teaspoons of Pepper, black
• 4-6 ounces of Feta cheese, crumbles (for serving)

Instructions:

1. For chicken: In a large pot over medium-high heat, add chicken. Pour broth over chicken to cover and season generously with pepper, 1 teaspoon or more. Bring to a boil, then cover and reduce heat to medium. Let simmer until chicken is cooked through, 10 minutes. Remove chicken from the pan, put aside for 10 minutes to rest.
2. Shred chicken with two forks on a cutting board.
3. For pasta: Cook pasta according to package directions, about 9 minutes until pasta is al dente. Remove from heat. Drain pasta well.
4. Transfer pasta to a sheet pan or a shallow mixing bowl with 1 teaspoon of olive oi. Add fresh spinach. Stir to combine, and allow to cool.
5. In a medium skillet pan, heat 1 tablespoon of olive oil on medium heat. Add minced garlic until aromatic, about 1 minute.
6. Add sauteed garlic to pasta mix. Season pasta with 1/4 teaspoon of salt and about 1 teaspoon of black pepper. Add shredded chicken and combine ingredients.
7. Refrigerate up to 3 days. Serve cold or heated with 1 ounce of feta cheese.