Ingredients:

  • 1 ½ cups (300g) dried orzo pasta
  • 2 tbsp (28g) unsalted butter
  • 3 cloves (15g) garlic, minced
  • 2 cups (480ml) low-sodium chicken broth
  • ½ cup (120ml) skim milk
  • ½ cup (50g) freshly grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • ¼ cup (15g) fresh parsley, chopped
  • ½ tsp (3g) salt
  • ¼ tsp (1g) cracked black pepper
  • 2 cups (300g) cooked rotisserie chicken breast, shredded

Instructions:

  1. Heat the butter or oil in the skillet over medium heat. Add the minced garlic and dry orzo. Stir constantly for 2–3 minutes until the orzo turns a light golden brown and smells nutty.
  2. Pour in the broth and milk. Stir well to scrape up any toasted bits from the bottom of the pan. Bring to a gentle simmer, then turn the heat to low and cover with a lid. Cook for 8–10 minutes, stirring once halfway through, until the liquid is mostly absorbed and the pasta is tender but firm.
  3. Remove the lid. Stir in the Parmesan cheese, lemon juice, lemon zest, salt, and pepper. Fold in the shredded rotisserie chicken and fresh parsley until heated through and evenly coated.