Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 cup uncooked orzo pasta
  • 2 cloves garlic, minced
  • 1 small shallot, finely diced
  • 2 cups low-sodium chicken bone broth
  • 3 cups garlic herb rotisserie chicken, shredded or cubed
  • 3 cups fresh baby spinach
  • 1/2 cup frozen peas
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 cup fresh parsley, chopped
  • 1/4 tsp salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Heat the extra virgin olive oil in a large non stick skillet over medium high heat. Add the dry orzo, minced garlic, and diced shallots. Note: This creates a flavorful oil base that seasons the pasta from the inside out.
  2. Sauté the mixture for 2–3 minutes, stirring constantly, until the orzo is fragrant and turns a pale golden brown. You’ll hear a gentle sizzle and smell a nutty aroma.
  3. Pour in the chicken bone broth and bring to a rapid boil. This high heat jumpstarts the starch release.
  4. Reduce the heat to a simmer, cover the pan, and cook for 8–10 minutes until the liquid is mostly absorbed and the orzo is tender but firm.
  5. Uncover the skillet and fold in the shredded rotisserie chicken, baby spinach, and frozen peas.
  6. Stir gently for about 1-2 minutes until the spinach has wilted into silky ribbons and the chicken is heated through.
  7. Remove from heat immediately to prevent the pasta from overcooking.
  8. Stir in the grated Parmesan cheese, lemon juice, lemon zest, and fresh parsley.
  9. Season with salt and cracked black pepper to taste. Look for a creamy, glossy sheen on the pasta before serving. > Chef's Tip: Freeze your Parmesan rind! If you have one, throw it into the skillet while the orzo simmers in the broth. It adds an incredible depth of umami that you just can't get from the shredded cheese alone. Just remember to fish it out before serving!