Cajun Chicken Orzo Skillet
This easy Cajun Chicken Orzo Skillet is a spicy, creamy, delicious one-pot meal, perfect for a weeknight dinner!
Ingredients
- 1 ½ teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ¾ teaspoon dried oregano
- ½ teaspoon ground thyme
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 lb raw boneless, skinless chicken breast cut into small bite-sized pieces
- 1 ½ tablespoons olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 tablespoon tomato paste
- 6 oz uncooked orzo pasta
- ¾ cup reduced sodium chicken broth
- 14.5 oz can petite diced tomatoes
- 1 cup chopped fresh spinach
- 1 oz Parmesan cheese finely shredded
- ¼ cup fat free half-and-half creamer
Instructions
- In a small dish, stir together your Cajun seasoning mix: paprika, garlic powder, chili powder, oregano, thyme, onion powder, salt, black pepper, and cayenne pepper.
- Place the chicken pieces into a mixing bowl. Add the seasoning mix to the chicken pieces. Stir the contents of the bowl until the chicken pieces are coated with the spices.
- Add the oil to a large sauté pan/walled skillet and bring over med-high heat. Once the oil is hot, add the chicken pieces and stir to break them up and coat them in the oil. Cook the chicken for about 5 minutes minutes, stirring every couple minutes until browned.
- Add the onion to the chicken and stir. Cook for 3 minutes, stirring occasionally, until the onion is mostly softened. Add the garlic and stir together. Cook for an additional 30 seconds before stirring in the tomato paste until thoroughly mixed in. Cook for an additional 2 minutes.
- Add the orzo to the pan and stir to combine. Cook for a minute and then add the broth and can of diced tomatoes. Stir together and increase the heat if needed to bring the mixture to a boil. Cover the pan and reduce the heat to simmer. Simmer for around 15 minutes, removing the lid to stir every 3-5 minutes and then replacing the lid. Test the orzo and when it is cooked, remove the pan from heat.
- Add the spinach and stir in until wilted and combined. Add the shredded parmesan cheese and half and half creamer and stir until the sauce is smooth, creamy, and thoroughly combined.
Notes
To view your current WW Points for this recipe and track it in the WW app, click here!
WW Points per (1 & 1/3 cups) serving: 8 (SP calculated using the recipe builder in the WW app)
Nutrition Information per (1 & 1/3 cups) serving:
422 calories, 44 g carbs, 6 g sugars, 11 g fat, 3 g saturated fat, 36 g protein, 5 g fiber, 484 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
10 per (1 & 1/3 cups) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info) Recipe adapted from Supergolden Bakes
422 calories, 44 g carbs, 6 g sugars, 11 g fat, 3 g saturated fat, 36 g protein, 5 g fiber, 484 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
10 per (1 & 1/3 cups) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info) Recipe adapted from Supergolden Bakes