Add the orzo, toast it for a minute, and then pour in the chicken stock. Bring to a boil, then lower the heat and simmer for 10 minutes until the orzo is al dente.
Stir in the baby spinach and lemon juice and simmer for 1-2 minutes until the spinach is wilted.
Add the half and half and stir to combine. Simmer for 1-2 minutes until the sauce thickens, then add the cooked chicken and grated Parmesan.
Season to taste and serve immediately, with some extra grated Parmesan on top if you like.
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