In a sautée pan, spray olive oil and bring to medium heat. At the same time, bring a pot of 3 cups of water to a boil. It will take a little while to boil.
Using the sautée pan, toast the orzo for 3 minutes, stirring occasionally. Remove from heat and transfer the toasted orzo to the pot of water that should now be boiling.
Drain the canned chicken (if you're REALLY trying to stretch things, strain the liquid and add it to the liquid to cook the orzo). If you're wondering, I got 1/2 cup of liquid. I just toss it down the sink. Sorry if I'm being a Wasteful Wendy.
In that same medium pan on medium heat, spray with olive oil and add canned chicken. Season with dried parsley and black pepper. I used three sprigs fresh parsley from my garden.
Sautee until lightly browned. Do not add salt.
While chicken is browning, in a bowl (preferably the one you may eat out of or store the meal in because nobody's trying to wash extra dishes), mix the aioli and red wine vinegar together. Toss the warm chicken in the vinaigrette. Set aside.
Be sure to keep an eye on the orzo and stir occasionally.
In that same pan on medium heat, spray with olive oil and add the chopped olives or capers. Add a drizzle of balsamic glaze to your taste.
Toss around for about a minute. Adding the sweetness is to tamp down the brininess of the olives/capers. This is where you would also add the pepper flakes, if desired.
Transfer the olive/caper mixture into the bowl with the chicken.
Now, also transfer the orzo and mix the orzo with the chicken, olives, and the vinaigrette made of mustard sauce + balsamic vinegar.
Add more crushed red pepper if desired. Enjoy!