Skillet Orzo with Chicken, Spinach and Goat Cheese

Total time: 40 minutes

Serves 4 (about 6 cups)

This one-pot dinner of orzo, chicken, spinach and goat cheese makes a simple yet satisfying supper with tangy, creamy goat cheese as the star. Raisins, or the dried fruit of your choice, add a pop of sweetness to balance it all out.

Storage note: Refrigerate for up to 4 days.

orzo pasta

2 to 4 garlic cloves, minced 3 cups no-salt-added or low-sodium chicken stock or broth

5 ounces baby spinach (5

cups)

1/2 cup raisins, dried cherries or other dried fruit 4 ounces fresh goat cheese

(chèvre)

4 boneless, skinless chicken thighs (11⁄4 to

11⁄2 pounds), trimmed of excess fat and cut into bite-size pieces

Fine salt

Freshly ground black

pepper

2 tablespoons extravirgin olive oil

1 shallot, thinly sliced

1 cup (8 ounces) dried

Pat the chicken dry and lightly season with salt and pepper. In a large nonstick or cast-iron skillet over medium-high heat, heat the olive oil until shimmering. Add the chicken pieces in one layer and cook, without moving, until browned on one side, about 5 minutes. Flip the chicken, add the shallots and cook, stirring occasionally, until the shallots start to soften, about 2 minutes.

Add the orzo and garlic and cook, stirring regularly, until fragrant and lightly toasted, 1 to 2 minutes.

Add the stock or broth, bring to a simmer and cook, stirring occasionally, until the orzo is almost al dente, about 10 minutes. Fold in the spinach and raisins and continue cooking, stirring occasionally, until the spinach wilts, the raisins soften, the orzo is al dente and most of the stock has been absorbed, 2 to 5 minutes. (Keep in mind the pasta will continue to absorb more stock as it sits.)

Remove from the heat and stir in the goat cheese until completely melted. Taste, and season with more salt and pepper as desired. Divide among the bowls and serve warm.

Substitutions: In place of goat cheese, try feta or cheddar. For spinach, use any tender greens or peas. Instead of orzo, try pearl couscous or ditalini.

Nutritional Facts per serving (11⁄2 cups): Calories: 613; Fat: 26 g; Saturated Fat: 9 g; Carbohydrates: 58 g; Sodium: 449 mg; Cholesterol: 142 mg; Protein: 42 g; Fiber: 4 g; Sugar: 13 g