Lemon Orzo Chicken Pasta

Light and simple. Orzo pasta with lemon juice, chicken, mozzarella cheese, fresh basil, and spinach. I typically use a rotisserie chicken, since they are typically packed with great flavor already.

INGRIDIENT

1 (16 ounce) package uncooked orzo pasta

2 cooked and shredded chicken breasts

1 (8 ounce) ball mozzarella cheese, diced

2 cups chopped fresh spinach

1 (.6 ounce) package fresh basil, cut into ribbons

3 tablespoons extra-virgin olive oil

1 lemon, juiced, or more to taste

salt and ground black pepper to taste

DIRECTION

Step: 1

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.

Step: 2

Combine chicken, mozzarella cheese, spinach, basil, olive oil, lemon juice, salt, and pepper with orzo pasta.

Step: 3

Cover bowl with plastic wrap and refrigerate to let flavors mingle, 20 to 30 minutes.