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Orzo Pasta with Spinach and Parmesan Recipe

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This recipe for Orzo Pasta with Spinach and Parmesan is from Mom's Favorite Recipes 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



8 tbsp. margarine (1 stick)
2 tbsp. minced garlic
2 handfuls fresh spinach
2 cups uncooked orzo pasta
28 oz water + 4 tsp chicken base
1 cup grated Parmesan Cheese (from the grated cheese bags)
salt/pepper to taste

Grilled chicken breast. Spray breast with cooking spray. Season with salt, pepper, and garlic salt. Slice into strips to add to pasta at end of recipe or serve on the side.

Optional: diced green onion, sliced mushrooms

If using mushrooms, cook them in a skillet with a little olive oil. When cooked, add the green onions (if using) and cook 1-2 more minutes. Remove to a plate and set aside.

Grill your chicken til done.

As chicken is cooking, melt 4 tbsp butter (1/2 stick) in skillet over medium heat and add 2 tbsp minced garlic. Saute about 1 minute til garlic is fragrant. Add the spinach and sprinkle of kosher salt. Saute til the spinach is wilted to your liking, a couple of minutes. Remove spinach from skillet and add it to the plate with mushrooms and onions, if using.

Increase heat to mid-high and melt remaining 1/2 stick butter in the skillet. Add 2 cups orzo pasta and stir until lightly browned. Add the 28 ounces water and 4 tsp chicken base and bring to a boil. Cover. Reduce heat and simmer about 15 minutes til orzo is tender and the liquid is mosly absorbed.

When orzo is done add the spinach and mushroom/onions and the 1 cup of grated Parmesan cheese and mix well. Taste to see if more salt is needed. Add sliced chicken and mix or serve chicken on the side.




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