Marry Me Chicken and Orzo with our favorite Goodful pan thanks to @eatfigsnotpigs 😋 RECIPE BELOWShop the Goodful pan here here! https://goto.target.com/c/468058/81938/2092?subId1=SOCIALGoodfulTargetAshley4-&u=https%3A%2F%2Fwww.target.com%2Fb%2Fgoodful%2F-%2FN-q643le3gpqjRECIPE: (serves 4) 2 TBS olive oil (I used some from the jar of sun dried tomatoes) 10 oz vegan chick’n pieces 1 cup diced shallot 1/2 cup sun dried tomatoes, drained and roughly chopped 6 cloves fresh minced garlic 2 tsp Italian seasoning 1 cup uncooked orzo 2 cups vegetable broth 1 cup nondairy half & half 1 cup vegan parmesan or 1/2 cup nutritional yeast 4 cups loosely packed baby spinachMETHOD: Heat the oil in a nonstick skillet over medium heat. Once it’s hot, cook the chick’n, stirring often, until heat through and slightly crisped around the edges, 4-5 minutes. Add the shallot, sun dried tomatoes, garlic, and Italian seasoning, and continue to cook while stirring until fragrant, 2-3 minutes. Pour in orzo, broth, nondairy half & half and parmesan. Mix to combine and increase the heat to high. Once at a light boil, reduce the heat to low, and simmer, stirring every few minutes, until the orzo is cooked through and the mixture has thickened, 12-15 minutes. In batches, toss the spinach in and continue to cook just until it’s wilted, 1-2 minutes. Serve immediately with more vegan parmesan and enjoy!