Ingredients:

1 lb boneless, skinless chicken breasts (cut into cubes)

1 cup orzo pasta

4 cups chicken broth

1 cup cherry tomatoes (halved)

1 cup spinach

1 cup grated Parmesan cheese

2 tablespoons olive oil

2 cloves garlic (minced)

Salt and pepper to taste

Fresh parsley for garnish

Directions:

In a large pot, heat olive oil over medium-high heat. Add the chicken cubes, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.

In the same pot, add minced garlic and cook for 1 minute. Add orzo and toast for 2-3 minutes.

Pour in the chicken broth and bring to a boil. Reduce heat to simmer, cover, and cook for 10 minutes.

Stir in cherry tomatoes, spinach, and the cooked chicken. Cook for an additional 5 minutes until the spinach wilts and the orzo is tender.

Remove from heat, stir in Parmesan cheese, and garnish with fresh parsley before serving