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1
Start by making the pasta.
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2
Bring chicken stock/broth (amount detailed on orzo package) to a boil in a pot.
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3
Pour in the orzo and cook for about 8 10 minutes, or according to package instructions for al dente.
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4
When the orzo is finished, drain and set aside.
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5
While the pasta is cooking, prep your ingredients!
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6
Cut chicken into chunks and season with salt.
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7
Mince the garlic and measure out your spices, spinach, Parmesan cheese and lemon juice.
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8
Heat a large skillet over medium heat.
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9
Add 1 tablespoon of oil and the red pepper flakes.
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10
Cook the red pepper flakes for about 30 seconds.
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11
Add your seasoned chicken cubes and cook until no longer pink.
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12
This should take about 5 minutes or less.
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13
In the last 30 seconds (approximately) add your garlic!
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14
Note: I started with 1 tablespoon of olive oil and had to add another 1/2 tablespoon while the chicken was cooking, because the pan was getting a little dry.
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15
So just keep an eye out for that!
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16
Reduce heat to medium and add the cooked orzo and spinach.
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17
Cook until the spinach is wilted, about 3-4 minutes.
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18
Then stir in the Parmesan cheese until melted and fully incorporated into the pasta.
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19
Remove from heat and add the lemon juice.
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20
Taste and season with additional salt if necessary!
