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Heat oil in a large saucepan over medium-high heat.
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2
Add chicken and cook, stirring occasionally, until browned, 3 to 4 minutes.
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3
Transfer to a plate.
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4
Add zucchini, shallot, Italian seasoning and salt, freshly ground black pepper, crushed red crushed red pepper flakes, and cook, stirring often, until the vegetables are slightly softened, 2 to 3 minutes.
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5
Add tomatoes, broth, wine and orzo (or other tiny pasta); increase heat to high and bring to a boil, stirring occasionally.
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6
Reduce heat to a simmer and cook until the pasta is tender, about 8 minutes, or according to package directions.
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7
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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8
*Cover and refrigerate up to 3 days or freeze up to 3 months.
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**Nutrition Information.
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Per serving: 261 calories; 8 g fat (1 g sat, 5 g mono); 72 mg cholesterol; 12 g carbohydrate; 31 g protein; 2 g fiber; 355 mg sodium; 483 mg potassium.
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***1 Carbohydrate Serving.
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****Exchanges: 2 vegetable, 3 1/2 very lean meat, 1/2 fat.
