INGREDIENTS
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1 tablespoon extra-virgin olive oil
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8 ounces chicken tenders , cut into bite-size chunks
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1 small zucchini , finely diced
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1 large shallot , finely chopped
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1/2 teaspoon Italian seasoning blend
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1/8 teaspoon salt
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2 plum tomatoes , chopped
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1 14-ounce can reduced-sodium chicken broth
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1/4 cup dry white wine
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2 tablespoons orzo or other tiny pasta, such as farfelline
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1 1/2 cups packed baby spinach