Red, White & Green Chicken Orzo

We all know how dinner sneaks up on us. It’s like out of nowhere – BAM! A hungry Webbie is giving me puppy eyes.

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Well, I’m about to drop a bomb on you. Even though food is my PASSION and I LOVE blogging about it…

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99% of weekday nights, I HATE making dinner. Loathe it.

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I blame the frozen dinner industry {if one exists} because I know dinner can be on the table after 4 minutes 30 seconds on 50% power after a few pokes of a fork into the plastic top of a lean cuisine.

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Unfortunately, the Webbie puppy eyes turn to hangry eyes after a few consecutive nights of this party trick. So, here is a recipe ALMOST as easy as the fork poke frozen dinners.

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Only much, much better. Pinky promise.

Red, White and Green Chicken Orzo

Ingredients:

1 lb. boneless, skinless chicken thighs
1 1b. whole wheat orzo
1 lb. chopped spinach, frozen
1 lb. 7.9 oz. Light Ragu, Tomato & Basil Pasta Sauce
4 oz. Philadelphia Garden Vegetable 1/3 less fat cream cheese

Directions:
1. Bake chicken (season with salt and pepper) at 350 degrees until cooked thoroughly (approx. 20 – 25 minutes). Dice and set aside.
2. Cook orzo according to directions in large pot and drain.
3. Cook spinach according to directions.
3. Return orzo to large pot and add spinach, pasta sauce, cream cheese and chicken.
4. Mix until combined and serve!

“There are short-cuts to happiness, and dancing is one of them.”

-Vicki Baum

BuoybyB.

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