Heat the olive oil in a large pan over medium high heat. Add the chicken and cook for 2-3 minutes.

Add the sun-dried tomatoes, garlic, Dijon mustard, spices, and season with salt and pepper. Cook for 3-4 minutes then add the orzo, stock and cream, stir well.

Cover with a lid, reduce the heat and simmer for 10-15 minutes or until the orzo is tender.

Stir regularly to ensure the pasta doesn’t stick to the bottom of the pan. Add an additional 1/4 cup of stock if needed.

Once the orzo is cooked, remove from the heat and add the spinach and parmesan. Mix through until the parmesan has melted.

Divide between serving bowls and garnish with additional parmesan.