Recipe Of The Week


1 cup uncooked orzo pasta

2 tablespoons olive oil

2 cloves garlic

1/4 teaspoon crushed red pepper

2 skinless, boneless chicken breast halves – cut into bite-size pieces

salt to taste

1 tablespoon chopped fresh parsley

2 cups fresh spinach leaves

grated parmesan cheese for topping


1. Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.

2. Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown.

3. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear.

4. Reduce heat to medium, and mix in the parsley and cooked orzo.

5. Place spinach in the skillet.

6. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.