Stoked at Home

2 Heat oil in a large deep skillet or Dutch oven over medium heat.
3 Add chicken (or chicken sausage) and cook until lightly golden and cooked through. Season with salt and pepper. Remove and set aside.
5 In the same pan, add garlic and sun-dried tomatoes. Sauté 30–60 seconds until fragrant.
7 Stir in orzo, Italian seasoning, and chicken broth. Bring to a gentle simmer.
9 Simmer uncovered for 8–10 minutes, stirring often, until orzo is tender and most liquid is absorbed.
11 Stir in heavy cream, spinach, parmesan, and cooked chicken.
12 Cook 2–3 minutes until spinach wilts and everything is creamy and combined.
14 Taste and adjust seasoning. Finish with red pepper flakes or fresh basil if desired.