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Chicken Tenders with Spinach Fettuccine/Orzo
| Chicken Tenders with Spinach Fettuccine/Orzo | Print |
Recipe By: Alice Morrow
Chicken Tenders with Spinach Fettuccine/Orzo
Ingredients
- 1 ½ -2 lbs. chicken tenders, seasoned with salt, red/black pepper/garlic powder
- 1 medium onion, chopped
- 1 (8-oz.) pico de gallo or leftover gazpacho
- Spinach fettuccine noodles, optional
- 2 c. cooked orzo pasta
- 2 boxes of creamed spinach, defrosted
- Lemon juice
- 1 (8-oz.) bag of Six Cheese Italian Blend grated cheese or your favorite
- Chopped green onions or parsley
- Olive oil
Instructions
- In skillet, heat enough olive oil to cover the bottom of pan.
- Add season chicken tenders and brown on all sides.
- After you turn chicken the first time, add the chopped onion and the pico. Cook for another 8-10 minutes. It should thicken up a little.
- Meanwhile, boil orzo and fettuccine noodles (optional) in separate pots. Water should be salted and add olive oil. Drain and set aside. I usually have extra noodle and add to this dish but if you don’t have it just leave out.
- In a 9x11” baking dish, spray with PAM.
- In bottom of dish, put the layer of noodles, then take the defrosted spinach and with your hands break it up and spread around the pan.
- Then place the orzo on top of this.
- Then place the cooked chicken tenders with sauce on top of this.
- Sprinkle with green onion or parsley and your favorite cheese.
- If eating right away, just place in 350 oven and heat until hot and bubbly.
- If you want, cover with foil and freeze. Then defrost, leave foil on and heat in 350 oven for about 20-30 minutes. Remove foil for the last 10 minutes and sprinkle more cheese and heat until hot and bubbly.
Notes
*****The noodles are optional. I usually have extra noodles around and this is a great way to use them up and it adds color and nice texture to the dish.
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