Ingredients
Equipment
Method
- Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add garlic and crushed red pepper and cook for 1 minute until garlic is golden brown — watch it carefully so it does not burn.
- Stir in chicken pieces, season with salt, and cook for 2 to 5 minutes until lightly browned and cooked through.
- Reduce heat to medium. Mix in fresh parsley and cooked orzo.
- Add spinach to the skillet. Cook for 5 minutes, stirring occasionally, until spinach is wilted.
- Serve topped with dairy-free grated Parmesan.
Nutrition
Notes
When possible, choose organic ingredients, especially chicken and spinach. Watch the garlic carefully — it goes from golden to burned quickly. For extra flavor, cook orzo in label-checked chicken broth instead of salted water. Add a squeeze of fresh lemon juice at the end for brightness. Individual alpha-gal reactions vary — always read labels carefully.