The Pacific Foods® Organic Spicy Garden Tomato Soup is the ultimate shortcut to a flavorful, creamy sauce for your one-skillet dinners! Enriching it with a little white wine and sundried tomatoes gives the already-zesty soup some extra Mediterranean flair, making it the perfect base for chicken, orzo, and spinach. Just sprinkle the dish with some feta and basil, and dinner is on the table.
Preheat oven to 400°F. Sprinkle chicken evenly with Italian seasoning, salt, and pepper. Heat sun-dried tomato oil in a large, high-sided skillet over medium. Add chicken; cook until browned on both sides, 3 to 4 minutes per side. Transfer to a plate.
Add sun-dried tomatoes and garlic to drippings in skillet and cook, stirring constantly, until fragrant, about 1 minute. Add orzo and cook, stirring constantly, until coated completely with seasonings, about 1 minute. Add wine and cook, stirring constantly, until absorbed, 30 seconds to 1 minute. Stir in tomato soup and bring to a boil over medium-high heat; nestle in chicken and remove from heat.
Bake in preheated oven until orzo is just tender and a thermometer inserted into the thickest part of the chicken registers 165°F, about 15 to 20 minutes.
Transfer chicken to a plate to rest. Return skillet to stovetop over medium; stir in spinach and water into orzo mixture, 1/4 cup at a time, until spinach is wilted, orzo is tender, and mixture is creamy, 2 to 4 minutes. Arrange chicken on top of orzo mixture. Sprinkle with feta and basil; serve immediately.
To give this dish a little kick, add chopped calabrian chiles or crushed red pepper to the orzo.
Leftovers can be stored in an airtight container for up to 1 week.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.