Light and simple. Orzo pasta with lemon juice, chicken, mozzarella cheese, fresh basil, and spinach. I typically use a rotisserie chicken, since they are typically packed with great flavor already.
Preparation Time
20 mins
Cooking Time
16 mins
Total Time
36 mins
Calories
855 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
Step 2
Combine chicken, mozzarella cheese, spinach, basil, olive oil, lemon juice, salt, and pepper with orzo pasta.
Step 3
Cover bowl with plastic wrap and refrigerate to let flavors mingle, 20 to 30 minutes.
Ingredients
salt and ground black pepper to taste
1 (16 ounce) package uncooked orzo pasta
3 tablespoons extra-virgin olive oil
2 cups chopped fresh spinach
1 lemon, juiced, or more to taste
2 cooked and shredded chicken breasts
1 (8 ounce) ball mozzarella cheese, diced
1 (.6 ounce) package fresh basil, cut into ribbons
