Tomato Basil and Rotisserie Chicken Orzo

This delicious, easy to prepare dish with rotisserie chicken looks as great as it tastes. Just add tomato, basil and orzo pasta.



Rotisserie chicken, from the deli, shredded

1 quart

Reduced-sodium chicken stock

3/4 lb.

Orzo pasta

2 Tbsp.

Extra virgin olive oil

1/2 cup

Onion, chopped


Salt and pepper

1 clove

Garlic, minced

1/4 cup

Parmesan cheese, grated, plus more for serving

1, 14.5 oz. can

Tomatoes, diced with Italian seasoning, undrained

16 leaves

Fresh basil, chopped


  1. Bring stock to a boil in a large saucepan over high heat. Add orzo; cook 8 minutes. Drain, reserving 1/4 cup of cooking liquid.

  2. Heat oil in a large skillet over medium-high heat. Add onion; season moderately with salt and pepper. Cook, stirring frequently, until onion is soft. Add garlic; stir 1 minute.

  3. Add orzo, chicken, parmesan, tomatoes and reserved cooking liquid. Cook, stirring gently, about 5 minutes, or until orzo is tender and liquid is absorbed.

  4. Remove from heat; stir in basil leaves. Taste and adjust seasonings. Serve immediately with additional grated parmesan.