Kalamata Chicken with Orzo

Ingredients:

• 2½ lbs chicken breast, cut into chunks

• 2 tablespoons olive oil

• 1 teaspoon Greek seasoning

• 1 cup sliced sweet onion

• 8 oz sweet pepper rings

• 1 cup chicken broth

• 8 oz tomato sauce

• ½ cup Greek ranch dressing

• ½ teaspoon crushed red pepper

• ½ cup pitted black olives (or Kalamata, halved)

• 3 cups baby spinach

• ½ cup orzo pasta

Directions:

1. In a bowl, combine chicken, olive oil, and Greek seasoning. Toss to coat.

2. Heat a pan over medium-high heat. Add chicken and sear for 3–4 minutes on each side until lightly browned.

3. Transfer chicken to a Crock-Pot or slow cooker.

4. In the same pan, add onion and pepper rings. Sauté briefly, then stir in chicken broth and tomato sauce. Bring to a light simmer.

5. Pour mixture over chicken in the Crock-Pot. Add Greek ranch dressing, crushed red pepper, and olives. Stir to combine.

6. Cover and cook on high for 2 hours.

7. Stir in spinach and orzo. Cover again and cook for an additional 30–45 minutes, or until orzo is tender.

8. Serve hot and enjoy!

Yield: 4 servings
Enjoy!