Preheat pan, then add the olive oil, chicken breast, garlic and sun-dried tomatoes. Cook for 5 mins.
Add the seasoning, orzo and chicken stock, stir well, place lid on and leave for 5-8 mins until orzo is tender.
Add the coconut milk, stir well before adding the spinach and Parmesan. Cook on low heat for a further 2-3 mins until consistency thickens. Then serve!
