1. Peel the onion and garlic and chop finely. Clean, wash and drain the spinach. Wash the tomatoes and cut them in half. Remove the meat from the chicken and shred – set everything aside.

2. Heat up a large dutch oven or pot with some olive oil. Add the onion and garlic and sauté until soft and glossy. Add the orzo and cook while stirring constantly for a minute or so to toast it a bit. Deglaze with the white wine and let cook while stirring often until the wine is mostly gone. Add the veggie stock and hot water. Bring to a boil and let cook for about 9-10 minutes (once again, stir often) until most of the liquid is absorbed and the orzo is “al dente”.

3. Reduce the heat, add the grated parmesan, shredded chicken, and spinach and mix in. Cook while stirring constantly and let the spinach wilt for a minute or two, then add the halved tomatoes and season with salt and pepper to your liking. Serve immediately.