Chicken Marsala and Toasted Orzo

Heat orzo in a dry hot pan, stirring continually until orzo begins to slightly brown and toast. Add Italian Blend, 1/2 tsp of pink salt and 1 tbsp Olive oil. Mix and add in 1 1/4 cup Chicken stock. Bring to quick boil and immediately reduce to low simmer and cover pan. Cook for 15 minutes until liquid is absorbed

Cut chicken into small pieces. Add herb Blend and Go To seasoning to chicken tossing. Mix flour and cornstarch. Dredge chicken lightly in flour mixture, shaking off excess. Heat saucepan and add enough olive oil to lightly coat bottom of pan. Add chicken pieces browning on each side (appx. 3 minutes) Set aside. In the same pan, add chopped onion. Cook until onion is slightly translucent. Add garlic. Add a pat of butter and toss in mushrooms and halved tomatoes. Cook until liquid releases. Cook for an additional 3 minutes.

In another pan, melt 1 tbsp of butter and add chopped smoked meat. Cook until fat is rendered and meat is slightly browned.

Add Marsala to original pan of veggies and bring to boil for 5 minutes. Add 1 cup Chicken stock and 3/4 stick butter. Continue to boil for 5 minutes. Allow to reduce slightly and add 1/3 cup heavy cream. cook for an additional 3 minutes. Toss in cooked smoked meat and baby spinach. cook for an additional 2 minutes. Toss in parsley, cheese and chicken pieces. Taste and add Pink Salt if necessary. Coat all pieces and serve over orzo.