Heat the olive oil in a large skillet and add the onions. Sauté for a few minutes until translucent.

Add the sliced mushrooms and thyme and stir to combine. Put the lid on the skillet to generate a little moisture. Stir frequently and if necessary, add another splash of olive oil.

Once the mushrooms start to caramelize, add the minced garlic, and stir for a minute or so. Add the wine to deglaze the pan and allow most of the liquid to cook off.

Add the orzo pasta and toss to coat it in the pan. Pour over the chicken/mushroom stock and cook over a medium-low heat for about 12 – 14 minutes. Stir the pan regularly to ensure the pasta doesn’t stick to the bottom. If necessary, add about ¼ cup of the cream and a splash of boiling water.

Once the pasta is almost cooked through, add the chicken and spinach leaves and cream. Stir until the spinach has wilted and the cream combined.

Once the spinach has wilted add pieces of the goat’s cheese and stir until it has melted into the pasta. Add the grated Pecorino Romano (or Parmesan) and check the seasoning add a little salt and black pepper to taste.

Sprinkle over the chopped parsley and serve a little more grated cheese if desired.