recipe review: chicken and orzo skillet

i got a later-than-planned start on dinner tonight, but since i'd gone to the store yesterday and sketched out what i wanted to cook this week, i wasn't that worried. the menu for tonight called for a chicken and orzo skillet. i was dreading waiting for the water to boil for the orzo, until i realized that the house i'm living in right now has an electric kettle and therefore i had boiling water in about 5 minutes. woo!

of course i made a few changes/substitutions to my version: 1 large-ish tomato instead of 2 medium ones; 1 pound of boneless skinless chicken breasts (i had four and they were about 4oz each) instead of chicken breast halves; regular tomato paste instead of no-salt-added b/c i didn't specify the latter on my grocery list and just bought regular; a 6oz bag of baby spinach instead of 3 cups b/c there's no such thing as too much spinach, given its wilt factor; and a 4oz container of crumbled feta instead of the 3oz called for in the recipe b/c, well, feta is delicious.

verdict? as weird as this sounds coming from me, given my relative intolerance for spicy foods, the crushed red pepper saved this dish. as i was mixing in the spinach and feta at the end, i realized that the chicken wasn't seasoned and therefore i was worried about the flavor. i shouldn't have been. the red pepper added just enough kick to make this palatable. i'd probably make it again, but i'd use a larger skillet - i think i had a 10-inch skillet tonight and mixing in the orzo and spinach w/o having half of it spill out was challenging at best. and maybe i'll add some garlic, b/c, well, garlic also is delicious. just sayin'.