SKILLET ORZO WITH CHICKEN, SPINACH AND GOAT CHEESE

Serves: 4 (about 6 cups)

■ 4 boneless, skinless chicken thighs (1 1/4 to 1 1/2 lb /567 to 680 g), trimmed of excess fat and cut into bite-size pieces

■ Fine salt

■ Freshly ground black pepper

■ 2 tbsp (30 ml) extra-virgin olive oil

■ 1 shallot, thinly sliced

■ 1 cup (250 ml/8 oz) dried orzo pasta

■ 2 to 4 garlic cloves, minced

■ 3 cups (750 ml) no-salt-added chicken stock or broth

■ 5 oz (5 cups) baby spinach

■ 1/2 cup (125 ml) raisins, dried cherries or other dried fruit

■ 4 oz (114 g) fresh goat cheese (chèvre)

1. Pat the chicken dry and lightly season with salt and pepper. In large non-stick 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.

2. Flip the chicken, add the shallots and cook, stirring occasionally, until the shallots start to soften, about 2 minutes.

3. Add the orzo and garlic and cook, stirring regularly, until fragrant and lightly toasted,

1-2 minutes.

4. 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,

2-5 minutes. (Keep in mind the pasta will continue to absorb more stock as it sits.)

5. Remove from the heat and stir in the goat cheese until completely melted. Taste, and season with more salt and/or 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.