ROTISSERIE CHICKEN SKILLET

Rotisserie Chicken Skillet! This direction is ideal for once your family is hungry for a delicious dinner however time is extremely tight.

This is a straightforward one-skillet meal! gently cooked pasta is hard-boiled in chicken broth and seasonings. Then hard-boiled carrots and onions, and frozen peas area unit side to the pasta at the side of some cream, the cut rotisserie chicken and cheese cheese! Toss along – and dinner is prepared in but twenty minutes!

And if you have got any leftovers – here’s once more saver for you! Pack the leftovers up in single-serving sized containers – and lunch following day is already packed!  Enjoy!

INGREDIENTS :

• ½ teaspoon freshly ground black pepper
• 2 cups chicken stock
• 1 teaspoon kosher salt
• 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
• ½ teaspoon garlic powder
• ½ cup chopped fresh parsley
• 1 cup frozen peas
• ½ cup heavy cream
• ½ cup freshly grated Parmesan cheese

INSTRUCTIONS :

1. Pick the meat from the cooked chicken and roughly cut up and set aside.
2. In a large dry skillet pan over medium high cook orzo until lightly browned; about 3 minutes stirring frequently.
3. Remove browned orzo to a bowl and add oil to hot pan.
4. Add carrots and onion and sauté for 4 minutes.
5. 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.
6. Uncover and add parsley, peas, and cream along with cooked chicken.
7. Increase heat and cook just to bring the dish to temperature and incorporate the ingredients.
8. Serve with grated Parmesan sprinkled over the top.

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