Tomato Basil Chicken Orzo

Creamy tomato-basil orzo with rotisserie chicken and Parmesan.

Ingredients

• 1 cup Uncooked Orzo
• 2 cups Rotisserie Chicken Chopped
• 1 Tbsp Extra Virgin Olive Oil
• 2 Tbsp Butter
• 2 Shallots Minced
• 4 Garlic Cloves Minced
• 6-8 Fresh Basil Leaves Torn
• 2 cups Chicken Broth
• ¼ cup White Wine
• ¼ cup Tomato Paste
• ½ tsp Italian Seasoning
• 1 cup Heavy Cream
• ½ cup Grated Parmesan Cheese
• Kosher Salt to taste
• Black Pepper to taste

Method

1. COOK THE AROMATICS: Add the olive oil and butter to a Dutch oven or stock pot over medium high heat. Once heated, add the shallots and garlic. Cook for 2-3 minutes stirring frequently.
2. ADD WINE AND TOMATO: Add the white wine and reduce it by half. Stir in the tomato paste and Italian seasoning. Season with salt and pepper.
3. SIMMER THE ORZO: Once incorporated, pour in the broth, cream and orzo. Increase the heat to high and bring to a boil. Reduce the heat to maintain a light simmer, stirring frequently for about 10 minutes.
4. FINISH: Remove from the heat and stir in the chicken, Parmesan and basil. Season with salt and pepper to taste.