Ingredients

• 1 ½ lbChicken, boneless skinless breast, cubed
• 2 TablespoonOlive Oil
• 5 ClovesGarlic, mashed
• ¾ CupSun-Dried Tomatoes, oil-packed, drained
• 2 TeaspoonItalian Seasoning
• 2 TeaspoonPaprika
• ½ TeaspoonKosher Salt
• 1 TeaspoonBlack Pepper
• 1 CupOrzo
• 2 ¾ CupsChicken Broth, or water
• ¾ CupHeavy Cream, or full-fat coconut milk
• 2 Large HandfulsSpinach, fresh
• ¾ CupParmesan Cheese, freshly grated

Instructions

1. Pat the 1 ½ lb Chicken dry with a paper towel and cut it into cubes.
2. Heat 2 Tablespoon Olive Oil in a large skillet over medium-high heat.
3. Once the oil is hot, add the chicken and cook for 2-3 minutes, until the edges start to cook.
4. Add ¾ Cup Sun-Dried Tomatoes, 5 Cloves Garlic, 2 Teaspoon Italian Seasoning, 2 Teaspoon Paprika, ½ Teaspoon Kosher Salt and 1 Teaspoon Black Pepper, and cook for 3-4 more minutes.
5. Stir in 1 Cup Orzo and 2 ¾ Cups Chicken Broth.
6. Reduce the heat to medium, cover, and cook for 12 minutes, stirring every few minutes so the orzo doesn't stick to the bottom of the pan.
7. Stir in ¾ Cup Heavy Cream and 2 Large Handfuls Spinach until the spinach wilts.
8. Stir in ¾ Cup Parmesan Cheese, remove from the heat, and serve right away.