Dice chicken and place into a bowl
Heat a large frypan over medium-high heat
Add oil and cook chicken until browned
Add garlic and all spices; mix well
Stir in sundried tomatoes and risoni
Add tomato paste, then pour in cream and chicken stock
Cover and cook on low for 10-12 minutes, stirring frequently so the risoni doesn't stick to the bottom
Add spinach to wilt, then stir through Parmesan until melted
Finish with a squeeze of lemon
