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Rotisserie Chicken Skillet
Yield: 4-6 servings 1x
Prep: 10 minsCook: 20 minsTotal: 30 minutes
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Ingredients
- 1 whole rotisserie chicken, or 3 1/2 cups cooked chicken meat
- 1/2 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
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chopped fresh parsley
- 1 cup frozen peas
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
Instructions
- 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.
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