Kick-Ass (Three-Disc Blu-ray/DVD Combo + Digital Copy)
The Girl Who Played with Fire
The Final Frontier (Mission Edition)
Kindle Lighted Leather Cover, Black (Fits 6" Display, Latest Generation Kindle)
Ingredients
- 1 tablespoon(s) extra-virgin olive oil
- 8 ounce(s) chicken tenders, cut into bite-size chunks
- 1 small zucchini, finely diced
- 1 large shallot, finely chopped
- 1/2 teaspoon(s) Italian seasoning blend
- 1/8 teaspoon(s) salt
- 2 plum tomatoes, chopped
- One 14-ounce can(s) reduced-sodium chicken broth
- 1/4 cup(s) dry white wine
- 2 tablespoon(s) orzo, or other tiny pasta, such as farfelline
- 1 1/2 cup(s) packed baby spinach
Directions
- Heat oil in a large saucepan over medium-high heat. Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes. Transfer to a plate.
- Add zucchini, shallot, Italian seasoning and salt and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes. Add tomatoes, broth, wine and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions. Stir in spinach, the cooked chicken and any accumulated juices from the chicken; cook, stirring, until the chicken is heated through, about 2 minutes.
yummy..hmmm...
