ALL NEW!!! Chicken Orzo Skillet

Place the medium pot on high heat with 3 cups of water and a 1/4 teaspoon of salt. Bring to a boil, then add the orzo pasta. Return to boil and cook for 8 minutes, stirring occasionally. Drain in a colander and set aside until Step 4.

Wash and dry the snap peas, then cut them into 3-4 pieces.

Remove the chicken breasts from the package and pat dry. Season both sides with salt and pepper. Place 3-4 teaspoons of your favorite oil in the sauté pan. Preheat on medium-high for 2-3 minutes. Carefully add the seasoned chicken to the pan and cook each side for 2-3 minutes. For food safety, chicken should be cooked to an internal temperature of 165ºF.

Next, add the cut snap peas and cook for 2 minutes more.

Add the wine broth, cooked orzo, and spinach. Decrease heat to medium. Cut the scampi butter into four pieces, then stir into the pan to form the sauce. Taste and add salt as desired. Remove from the burner and turn off all heating elements.

Divide the Chicken scampi evenly between two shallow bowls or plates. Top with the red pepper tapenade and sprinkle with fresh cracked pepper or red chili flakes for a bit of spice. Mangia!