1.5 lbs boneless chicken breast, sliced crosswise 1/2 inch thick before cooking
1 lb. orzo
1 bunch of fresh spinach, rinsed and chopped. (5 ozs packaged spinach works too).
1/2 lb. grated Parmesan cheese
Pour the PERDUE® Signature Chicken Stock into a pan and bring to a gentle simmer.
Heat the olive oil in another large pan on medium heat. Add the onions to the olive oil, and sauté for a few minutes until they begin to soften.
Stir in the red bell pepper, sage and dried basil, and sauté for another 5 minutes.
Add a ladle full of the stock into pan with the onions and peppers after they have softened. Bring to a simmer.
Add the chicken to the pan, cook for about 5 minutes until the chicken begins to turn white.
Stir the orzo into the pot, then add the remaining chicken stock from the other pan.
Simmer uncovered, and stir frequently until the broth has been mostly absorbed, about 15 minutes. When there’s just a bit of broth left unabsorbed, stir in the spinach, which will wilt with a couple minutes of cooking.
Test the orzo after the liquid is absorbed. If you want it to be a bit more tender, finish it by adding another 1/2 cup of broth or water and cooking for a few more minutes. When the orzo is cooked to your liking, stir in the cheese, and add salt and pepper to taste. Serve and enjoy!