Ground cumin, Italian seasoning and red pepper flakes fabulously flavor every bite of this zesty chicken and pasta supper.
Ingredients: 1 cup ready-to-eat baby-cut carrots, quartered lengthwise,1 can (15 oz) chickpeas or garbanzo beans, drained, rinsed,1 3/4 cups chicken broth (from 32 oz carton),1 clove garlic, finely chopped,1 teaspoon ground cumin,1/2 teaspoon Italian seasoning,1 small onion, cut into thin wedges,3/4 cup uncooked rosamarina or orzo pasta (5 1/2 oz),1/2 teaspoon crushed red pepper flakes,4 boneless skinless chicken breasts, cut into thin bite-size strips,2 cups fresh spinach leaves, cut into thin strips,1 tablespoon olive or vegetable oil,1/2 cup water
Instructions: In 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and garlic; cook and stir 3 minutes. Add carrots and onion; cover and cook 2 to 3 minutes or until vegetables are crisp-tender, stirring once.,Stir in all remaining ingredients except spinach. Heat to boiling. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until most of liquid is absorbed and orzo is tender.,Stir in spinach; cover and cook 2 to 3 minutes longer or until spinach is wilted.