Season chicken with half of the SugarRoti Chicken Nu Spice package.
Melt butter in a pan over medium heat and sear chicken on all side until golden brown and fully cooked.
Remove chicken from the pan and add shallots and mushrooms and then garlic.
Pour in the remaining SugarRoti Chicken Nu Spice and stir. Whisk in flour and stir until lightly browned.
Pour in the chicken stock and add orzo. (optional: Add a sprig of thyme and remove along with other aromatics when the dish is finished).
Bring to a boil and then reduce to a simmer and cook until orzo is finished (7 min).
Stir in spinach, cream and Parmesan last.
Garnish with fresh parsley.
