Spinach and Artichoke Chicken Orzo

⦁ 1 tablespoon olive oil
⦁ 1 pound boneless and skinless chicken breasts or thighs, cut into bite sized pieces
⦁ 1 small onion, diced
⦁ 3 cloves garlic, chopped
⦁ 1/2 teaspoon red pepper flakes (optional)
⦁ 3 cups ⦁ chicken broth click here
⦁ 1 1/2 cups orzo pasta (or other small pasta) (gluten-free for gluten-free)
⦁ 2 teaspoons Dijon mustard
⦁ 1 teaspoon ⦁ Italian seasoning click here (or oregano)
⦁ 1/4 cup parmigiano Reggiano (parmesan), grated
⦁ 1/4 cup thinly sliced sundried tomatoes
⦁ 5 ounces spinach, coarsely chopped
⦁ 1 jar/can (12-14 ounce) artichokes, quartered
⦁ 1 tablespoon lemon juice (optional)
⦁ 1 teaspoon lemon zest (optional)
⦁ 1 tablespoon parsley, chopped
⦁ salt and pepper to taste
⦁ Heat the oil in a large skillet over medium-high heat, add the chicken and cook until lightly golden brown, about 10 minutes.
⦁ Add the onions and cook until tender, about 5 minutes.
⦁ Add the garlic and red pepper flakes and cook until fragrant, about a minute.
⦁ Add the broth, orzo, mustard, and Italian seasoning, bring to a boil, reduce the heat and simmer until the orzo is just tender, about 8 minutes.
⦁ Add the parmesan and sun dried tomatoes, mix and let the cheese melt, about 2 minutes.
⦁ Add the baby spinach, mix and let the spinach wilt, about 2-3 minutes.
⦁ Add the artichokes, lemon juice, zest, and parsley, before seasoning with salt and pepper to taste!