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Easy Eats

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Easy Eats > Greek Oregano Chicken With Spinach, Orzo & Grape Tomatoes
Greek Oregano Chicken With Spinach, Orzo & Grape Tomatoes
Greek Oregano Chicken With Spinach, Orzo & Grape Tomatoes Greek Oregano Chicken With Spinach, Orzo & Grape Tomatoes
For a Greek feast, serve up this slow-cooker chicken and pasta dinner.
SERVES: 4
PREP TIME: 20 Minutes
COOK TIME: 240 Minutes
Ingredients

1 teaspoon McCormick Oregano Leaves, crushed
1 teaspoon McCormick Basil Leaves
1 teaspoon McCormick Parsley Flakes, crushed
1/4 teaspoon salt
1/8 teaspoon McCormick Black Pepper, Ground
4 (8-ounce) skinless, boneless chicken breast halves
1 tablespoon olive oil
1 (14 oz.) can chicken broth
3 cloves garlic, minced
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
2 cups grape tomatoes
1-1/2 cups cooked orzo pasta
1 teaspoon finely grated lemon zest
2 tablespoons lemon juice
1 tablespoon grated Parmesan cheese

Directions
Step 1  Step 1:
In a small bowl, combine dried oregano, basil, parsley, salt and pepper. Sprinkle mixture evenly over chicken; rub in with your fingers. In a large skillet, cook chicken in hot oil over medium-high heat for about 6 minutes or until brown, turning once. Remove from heat.
 
Step 2  Step 2:
In a 3 1/2- or 4-quart slow cooker, combine chicken, broth and garlic. Add spinach; top with tomatoes. Cover and cook on Low for 4 hours or on High for 2 hours.
 
Step 3  Step 3:
Remove chicken from cooker; cover and keep warm. Using a slotted spoon, transfer spinach and tomatoes to a large bowl; discard liquid. Stir cooked pasta, lemon zest and lemon juice into spinach mixture. Serve chicken with pasta mixture. Garnish with Parmesan and fresh oregano.
 

Serving Suggestion:

Nutritional Analysis (per serving)


Courtesy of McCormick

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