Tomato Basil and Rotisserie Chicken Orzo
Rotisserie chicken, from the deli, shredded
Reduced-sodium chicken stock
Extra virgin olive oil
Salt and pepper
Parmesan cheese, grated, plus more for serving
|1, 14.5 oz. can|
Tomatoes, diced with Italian seasoning, undrained
Fresh basil, chopped
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.
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.
Add orzo, chicken, parmesan, tomatoes and reserved cooking liquid. Cook, stirring gently, about 5 minutes, or until orzo is tender and liquid is absorbed.
Remove from heat; stir in basil leaves. Taste and adjust seasonings. Serve immediately with additional grated parmesan.