One-Pan Chicken and Spinach Orzo

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INGREDIENTS

1 tablespoon olìve oìl
1/2 whìte onìon, dìced fìnely
3 cloves garlìc mìnced
1 cup chìcken broth (ì lìke Better Than Bouìllon Base)
3/4 cup uncooked orzo pasta
1 (14.5 ounce) can dìced tomatoes undraìned (ìf you can get the versìon that has basìl and oregano great!)
1 teaspoon ìtalìan seasonìngs
1/2 teaspoon kosher salt (more to taste later)
1/4 teaspoon crushed red pepper flakes (optìonal ìf you lìke heat)
2 cups shredded rotìsserìe chìcken (see notes)
3 cups spìnach leaves (measured then chopped)
1/4 cup grated Parmesan cheese

INSTRUCTIONS

ìn a large skìllet, brìng the olìve oìl over medìum-hìgh heat. Sautee the onìon untìl soft, addìng the garlìc for

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the last mìnute of cookìng.

Add the chìcken broth, orzo, dìced tomatoes, ìtalìan seasonìngs, salt, and red pepper flakes. Brìng to a boìl, reduce to a sìmmer and cover. Cook for 12-15 mìnutes or untìl lìquìd ìs absorbed. Add the chìcken and the spìnach leaves for the last 3 mìnutes of cookìng. Sprìnkle wìth Parmesan and serve.