1 tbsp evoo
4 boneless skinless chicken breasts-cut into strips
1 clove garlic-minced or grated
1 cup baby carrots-quartered lenghtwise
1 onion-sliced
3/4 cup uncooked orzo pasta
1 tsp ground cumin
1/2 tsp Italian seasoning
1/2 tsp crushed red pepper flakes
salt and pepper-to taste
1/2 cup water
1 can (15 oz) chick peas-drained and rinsed
1 can (14 oz) chicken broth
2 cups fresh spinach leaves-sliced into thin strips

1. In 12 in skillet, heat oil over med high heat until hot. Add chicken and garlic; cook and stir 5 minutes. Add carrots and onion; cover and cook 5 minutes or until vegies are crisp-tender, stirring once.
2. Stir in remaining ingredients except spinach. Heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally, until most of liquid is absorbed and orzo is tender.
3. Stir in spinach; cover and cook 3-5 minutes longer or until spinach is wilted.

4 servings