Rotisserie Chicken Skillet

• Meat

  • 1 Rotisserie chicken, whole

• Produce

  • 2 cups Carrots cut on the bias
  • 1/2 tsp Garlic powder
  • 1 cup Onion
  • 1/2 cup Parsley, fresh
  • 1 cup Peas, frozen

• Canned Goods

  • 2 cups Chicken stock

• Pasta & Grains

  • 1/2 cup Orzo pasta

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive or vegetable oil

• Dairy

  • 1/2 cup Heavy cream
  • 1/2 cup Parmesan cheese

Found on afamilyfeast.com

Ingredients

• 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

Directions

• 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.