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Ingredients 4 Servings
- 1 ¼ cups Barilla® Chickpea Orzo pasta
- 3 quarts chicken broth
- 1 lemon, zested and juiced
- 3 cups cooked chicken, shredded
- 1 6-ounce bag baby spinach
- 2/3 cup Parmigiano-Reggiano cheese, grated
- 2 tablespoons extra virgin olive oil
Bring broth to a boil. Add pasta and cook according to package directions.
Turn heat off, stir in spinach, chicken meat, lemon juice and zest, let sit for 15 minutes.
Serve with cheese and a drizzle of olive oil over the top.