One Pan Chicken and Spinach Pasta Rice

In a large skillet, bring the sunflower oil over medium-high heat. Sautee the onion until soft, adding the garlic for the last minute of cooking.

Add the chicken stock, Pasta Rice, canned tomatoe, Italian seasonings, salt, and chilli flakes. Bring to a boil, reduce to a simmer and cover. Cook for 12-15 minutes or until liquid is absorbed. Add the shredded rotisserie chicken and the spinach leaves for the last 3 minutes of cooking. Sprinkle with cheese and serve.