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Classic comfort food is yours, in just slightly more than half an hour. Serve with some crusty whole-grain bread or Garlic-Tomato Toasts and top with grated Romano or Parmesan cheese.
1 tablespoon extra-virgin olive oil 8 ounces chicken tenders, cut into bite-size chunks 1 small zucchini, finely diced 1 large shallot, finely chopped 1/2 teaspoon Italian seasoning blend 1/8 teaspoon salt 2 plum tomatoes, chopped 1 14-ounce can reduced-sodium chicken broth 1/4 cup dry white wine 2 tablespoons orzo or other tiny pasta, such as farfelline 1 1/2 cups packed baby spinach 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.
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