1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces 8 cups water 12 oz uncooked orzo 2 cups chopped tomato (about 2 medium) 2 teaspoons no-salt added tomato paste 1/2 teaspoon salt 1/2 teaspoon crushed red pepper 1/4 teaspoon black pepper 3 cups baby spinach leaves 3 oz feta cheese, crumbled (about 3/4 cup)

1. Heat a nonstick skillet over medium-high heat. Add chicken. Saute 6 minutes, turning to brown all sides. Remove chicken from pan; keep warm. 2. Bring 8 cups water to a boil in a large saucepan. Add orzo; cook 8 minutes or until orzo is al denta. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. 3. Add reserved cooking liquid, chopped tomato, tomato paste, 1/2 teaspoon salt, and peppers to skillet; cook over medium-high heat for 2 minutes. Add chicken, pasta, and 3 cups spinach leaves, stirring until spinach wilts. Remove from heat; sprinkle with cheese.