- 1 whole rotisserie chicken, or 3 ½ cups cooked chicken meat
- ½ cup 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
- Pick the meat from the cooked chicken and roughly cut up and set aside.
- In a large dry skillet pan over medium high 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.
Keywords: Rotisserie Chicken Skillet