Ingredients

The following ingredients have 5 Servings
  • 1 whole rotisserie chicken, or 3 ½ cups cooked chicken meat
  • ½ cup uncooked orzo pasta
  • 2 tablespoons olive or vegetable oil
  • 2 cups carrots cut on the bias
  • 1 cup onion cut into thick strips
  • 2 cups chicken stock
  • ½ teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup chopped fresh parsley
  • 1 cup frozen peas
  • ½ cup heavy cream
  • ½ cup freshly grated Parmesan cheese

Instruction

  • Pick the meat from the cooked chicken and roughly cut up and set aside.
  • In a large dry skillet pan over medium high heat, cook orzo until lightly browned; about 3 minutes stirring frequently.
  • Remove browned orzo to a bowl and add oil to hot pan.
  • Add carrots and onion and sauté for 4 minutes.
  • Add orzo back in along with stock, garlic powder, salt and pepper. Cover and reduce heat to a medium simmer and simmer to cook the orzo, about 8-10 minutes.
  • Uncover and add parsley, peas, and cream along with cooked chicken.
  • Increase heat and cook just to bring the dish to temperature and incorporate the ingredients.
  • Serve with grated Parmesan sprinkled over the top.