Spicy Apricot Chicken

• Meanwhile, roughly chop spinach. (TIP: Placein a bowl, then roughly chop using a pair ofkitchen shears or scissors!)• Add apricot spread, mustard,half the broth concentrates,1/3 cup (1/2 cup) water and1/4 tsp (1/2 tsp) chili flakes to a small bowl, thenwhisk to combine. (NOTE: Referenceheat guide.)

• Add orzo to the boiling water.• Cook uncovered, stirring occasionally, untiltender, 10-12 min.• Drain and return orzo to the same pot, off heat.• Add 1 tbsp (2 tbsp) butter, half the garlic saltand remaining broth concentrate.• Stir until butter melts, 1 min, then cover.

• Meanwhile, pat chicken dry with paper towels.Cut into 2-inch pieces, then season withremaining garlic salt and pepper.• Heat a large non-stick pan over medium-highheat. When the pan is hot, add1/2 tbsp (1 tbsp) oil, then chicken.• Sear until golden-brown, 2-3 min per side.(NOTE: Chicken finishes cooking in next step.)• Remove chicken from pan. Transfer to a plate.

• Reheat the same pan over medium-high. Addcooking wine.• Cook, stirring often to scrape upany browned bits from the pan, until most ofthe liquid has evaporated, 1 min.• Add apricot mixture, then stir to combine.Bring sauce to a simmer.• Add chicken. Cook, flipping halfway through,until sauce thickens slightly and chicken iscooked through, 2-3 min.** (TIP: For a lightersauce consistency, add water, 1-2 tbsp at atime, if desired.)