Step 1

In a large pot (or cast iron skillet) over medium-high heat and add a drizzle of olive oil. Then add the sliced mushrooms and cook for about 20 minutes, stirring occasionally. Add salt at the end, and remove the mushrooms from the skillet.

Step 2

In the same pan with another dizzle of olive oil, add the chicken. Season with salt and pepper and saute for 6-7 minutes, to get them slightly browned.

Step 3

Add the orzo and the minced garlic and stir for about a minute or so. Then add the chicken broth and half-and-half, and cover with a lid (or foil). Turn heat down to a simmer and cook until orzo is al dente and chicken is cooked through.

Step 4

Remove the skillet from heat and add the parmesan cheese, sliced tomatoes, baby spinach, and sauteed mushrooms. Stir well.

Step 5

Serve with extra parmesan cheese, a pinch of red pepper flakes, and freshly ground black pepper, to taste.