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gingerbitch
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Heat up the oil in a pan on a medium size heat, then fry chicken thighs until fully cooked and golden on both sides
Remove chicken from the pan
Boil water and cook orzo according to the packaging instructions (save some water from orzo in case you will need it for thinning the sauce later)
Chop broccoli and spinach, add them to the pan with crushed garlic (use garlic press) and fry until vegetables start to soften, add the seasoning and mix well
Add cream and cook until broccoli becomes soft enough to be easily pierced with a fork
Transfer sauce into the blender and blend until smooth (remove the pan from the heat while doing it to prevent burning) - if you want even more vibrant colour, you can add extra spinach
Return the pan back to the heat
Add the sauce back into the pan, then mix cooked orzo into the sauce
Finely chop chicken and return it back to the sauce
Dice both fresh and sun-dried tomatoes, add them to the pan, mix everything well
Cook for another 5-10 minutes until tomatoes soften and release flavours (reduce heat to prevent burning). If you think the sauce is getting too thick, you can always add a splash of cream or water from orzo pasta to loosen it.