Spicy Chicken & Orzo Skillet (Recipe #41)

I had high hopes for this dish (sounded and looked good), and it completely fell flat. We both agreed this dish was a tad on the bland side.

Spicy Chicken & Orzo Skillet

(Source: Betty Crocker)

1 Tbsp olive or vegetable oil
4 boneless skinless chicken breasts, cut into thin bite-size strips
1 clove garlic, finely chopped
1 cup ready-to-eat baby-cut carrots, quartered lengthwise
1 small onion, cut into thin wedges
3/4 cup uncooked rosamarina or orzo pasta (5 1/2 oz)
1 tsp ground cumin
1/2 tsp Italian seasoning
1/2 tsp crushed red pepper flakes
1/2 cup water
1 can (15 oz) chick peas or garbanzo beans, drained, rinsed
1 can (14 oz) chicken broth
2 cups fresh spinach leaves, cut into thin strips

1. In 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and garlic; cook and stir 3 minutes. Add carrots and onion; cover and cook 2 to 3 minutes or until vegetables are crisp-tender, stirring once.

2. Stir in all remaining ingredients except spinach. Heat to boiling. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until most of liquid is absorbed and orzo is tender.
3. Stir in spinach; cover and cook 2 to 3 minutes longer or until spinach is wilted.