Boil pasta according to package directions, 8-10 minutes until al dente. Drain
Heat oil in large skillet over med-high heat, cook garlic and red pepper until garlic is golden.
Stir in chicken, season with salt & pepper. Cook about 5 minutes until lightly browned and juices run clear.
Reduce heat and stir in parsley, basil, spinach, tomatoes, lemon juice and zest and orzo. Cook about 5 - 7 minutes, stirring occasionally until spinach is wilted and tomatoes are heated through.
Serve and top with parmesan cheese.
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