Preheat your oven to 450°F (230°C).

Soak the diced bread in warm water for 5 minutes, then squeeze out excess water and set aside.

In a skillet, melt butter over medium heat, add shallots and garlic, cooking for 3-4 minutes until soft and fragrant, then let cool.

Combine soaked bread, ground chicken, shallots, garlic, parmesan, sun-dried tomatoes, rosemary, red pepper flakes, and salt in a mixing bowl; mix gently.

Form the mixture into about 16 meatballs and place on a parchment-lined baking sheet. Drizzle olive oil over the meatballs.

Bake the meatballs for 25-30 minutes until golden brown and cooked to an internal temperature of 165°F (74°C).

Meanwhile, prepare the tomato orzo in a separate pan: heat oil, add shallots, and sauté until soft, then mix in tomato paste and red pepper flakes for 1-2 minutes.

Pour in white wine and let reduce for 2 minutes. Add orzo and chicken stock, stirring until combined and cook until orzo is al dente, about 8 minutes.

Lower heat, stir in heavy cream and spinach, mixing until fully incorporated and spinach is wilted.

To serve, plate the creamy tomato orzo and top with the baked rosemary chicken meatballs. Garnish with fresh rosemary, parmesan, and parsley.