Preparation Steps

• Heat olive oil in a Dutch oven or a 5-quart pan over medium-high heat.
• Add chicken pieces, season with thyme, garlic powder, paprika, salt, and black pepper. Cook until done, about 8 minutes, stirring occasionally.
• Remove chicken from the pan and set aside.
• Add about 3 quarts of water to the pan, bring to a boil, then stir in the orzo and cook for 8 to 9 minutes until tender.
• Drain the orzo.
• Return the orzo to the pan, stir in cheese, milk, butter, and mustard. Mix until smooth and creamy. Adjust with more milk if needed.
• Add spinach, stir until wilted, about 1 minute.
• Stir in the cooked chicken.
• Serve hot.