Quick and Easy Pork {or Chicken} Mediterranean Orzo Skillet
Ingredients
- 8 ounces orzo pasta, about 1 to 1 1/4 cups dry pasta
- 5-6 ounces fresh baby spinach
- 1 tablespoon olive oil
- 1 ½ to 2 pounds pork tenderloin or boneless, skinless chicken breasts, cut into 1/2-inch cubes
- ½ teaspoon salt, I use coarse, kosher salt
- ¼ teaspoon black pepper, I use coarsely ground black pepper
- ½ to 1 cup chopped red bell pepper, about 1 large pepper
- 1 to 2 cups halved grape or cherry tomatoes
- ½ teaspoon dried oregano
- 2 cloves garlic, finely chopped (or 1/2 teaspoon garlic powder)
- ½ to 1 cup feta cheese, crumbled
Instructions
- Start the water for the orzo heating in a large pot (we're multi tasking here to make this a quick meal!). When it comes to a boil, add a tablespoon of salt and cook the orzo one minute less than the package directions. Add the spinach to the pot and cook until wilted, about a minute or so. Drain the pasta and spinach together in a colander.
- While the pasta cooks, heat the oil in a large 12-inch nonstick or stainless skillet over medium heat. Add the pork or chicken, sprinkle with the salt and pepper, and cook until golden on the outside (it will finish cooking in the next step). Add the bell peppers, tomatoes, oregano and garlic, and cook, stirring often, until the tomatoes burst and the meat is cooked through, 5-7 minutes.
- Stir in the drained orzo and spinach (you may need to break up any clumps of spinach) and heat through. Season to taste with additional salt and pepper, if needed. Stir in half of the feta cheese, sprinkle the other half on top. Serve warm.