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2 Reuven Boneless Skinless Chicken Breasts, thawed
2 Garlic cloves
1 Large onion
1 tbsp Dried sage leaves
To taste Salt and pepper
28 oz. can Diced tomatoes
1 cup Water
500 g Orzo
6 oz. Baby spinach
1/4 cup Grated Parmesan
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  • Slice the chicken into large bite-size  pieces. Lightly coat a large saucepan with oil and set over high-medium heat.
  • Add chicken pieces and stir fry until golden, 5 to 6 minutes.
  • Meanwhile, mince garlic and chop onion, then add to pan.
  • Stir often, until onion begins to soften, 2 to 3 minutes.
  • Crumble sage overtop and sprinkle with salt and pepper. Stir in tomatoes and water; bring to a boil.
  • Stir in orzo, and reduce heat to medium-low. Simmer, uncovered and stirring often, until most of the liquid is absorbed (about 10 minutes).
  • Stir in spinach, then remove from heat. Cover and let stand until liquid is absorbed, 3 to 5 minutes.
  • Spoon into bowls and sprinkle with Parmesan. 

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