RECIPE – Greek Chicken & Orzo


  • 2 cans of chicken stock (or 4 cups using bouillon cubes)
  • 1 cup finely chopped onion
  • 3/4 TSP dried oregano leaves
  • 2 cups orzo (rice-shaped pasta)
  • 1 lb. boneless chicken breast, diced
  • 3 cups packaged, washed, torn spinach leaves
  • crumbled feta cheese


In a large skillet, heat stock, onion and oregano to a boil. Add orzo and reduce heat. Cover and simmer for about 6 minutes, stirring occasionally.

Add chicken and cook 6 minutes longer (covered) or until chicken and pasta are cooked. Stir in spinach and heat just until spinach wilts. Remove from heat and top with cheese.

Read my observations.


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