For the Chicken:

• 1 1/2 pounds boneless, skinless chicken breasts or tenders, cubed into 1” pieces
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 2 tablespoons olive oil, divided

For the Orzo:

• 1/2 cup diced yellow onion (about 1/2 a medium onion)
• 2 cups chopped fresh asparagus spears, cut into 1 inch pieces
• 1 tablespoon minced garlic (about 3 garlic cloves)
• 8 ounces dry orzo
• 2 1/2 cups low sodium chicken broth
• 2 sprigs fresh thyme (can sub 1/4 teaspoon dried thyme)
• 1/3 cup half and half (can sub milk)
• 1/3 cup freshly grated Parmesan
• 2 cups fresh spinach
• Chopped fresh parsley and extra Parmesan for garnish