1. Heat oil in a large saucepan over medium-high heat. 2. Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes. 3. Transfer to a plate. 4. Add zucchini, shallot, Italian seasoning and salt, freshly ground black pepper, crushed red crushed red pepper flakes, and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes. 5. Add tomatoes, broth, wine and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally. 6. Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions. 7. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes. 8. *Cover and refrigerate up to 3 days or freeze up to 3 months. 9. **Nutrition Information. 10. Per serving: 261 calories; 8 g fat (1 g sat, 5 g mono); 72 mg cholesterol; 12 g carbohydrate; 31 g protein; 2 g fiber; 355 mg sodium; 483 mg potassium. 11. ***1 Carbohydrate Serving. 12. ****Exchanges: 2 vegetable, 3 1/2 very lean meat, 1/2 fat. ---------------------------------------------------------------------------
Nutrition
Ingredients
