Ingredients: (These have been slightly modified from original recipe.)
2 tablespoons salted butter (If you use unsalted butter, just be prepared to salt veggies a tad more.)
1 tablespoon olive oil
1/2 teaspoon dried thyme
1/2 yellow onion, finely chopped
3 cloves garlic, finely chopped (I used frozen Dorot cubes.)
1 cup carrots, shredded or finely chopped
1 cup celery, finely chopped
1 cup frozen peas
1 cup uncooked orzo
2 cups chicken broth/stock
1 cup rotisserie chicken, roughly chopped or shredded
1 cup milk (I used 2%.)
1/2 cup grated Parmesan
salt and pepper, to taste
Directions:
1. Over medium heat, add butter and olive oil to a heavy-bottomed pan. Once hot, add onion, carrots, celery, and a generous pinch of salt. Cook for 4-5 minutes.
2. Add garlic, frozen peas, thyme, and another pinch of salt. Cook down for another few minutes or until the garlic is fragrant and veggies are warmed through.
3. Add uncooked orzo and broth/stock and stir. Once simmering, cover and let cook (on low heat) for about 6 minutes.
4. Remove lid and add chicken and milk; stir once more. Cover and cook for 4 minutes more or until the pasta is al dente.
5. The dish will still look a little liquidy. Simply remove the lid and allow to cook for a few more minutes to allow the liquid to evaporate.
6. Stir in Parmesan. With time, the pasta will soak up the liquid and dish will thicken. Finish with salt and pepper to taste.
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