1. In a large non-stick skillet over high heat, brown the chicken in the butter. Add the mushrooms, onion and garlic. Continue to cook until the vegetables are starting to brown. Add the broth, orzo, sun-dried tomatoes and spices. Bring to a boil. Simmer for 10 minutes or until the pasta is tender and the broth has thickened. Season with salt and pepper.
2. Add the spinach and cream to the skillet. Stir gently. Continue to cook for 1 minute or until the orzo is creamy. Remove from the heat. Add the Parmesan and mix well. Adjust the seasoning.
3. Serve the orzo mixture in shallow bowls. Sprinkle with more Parmesan.

Chef’s tip

For a lighter version, use 15% cooking cream and omit the Parmesan. The result will be just as tasty and makes for a great weeknight meal.