Rotisserie Chicken Skillet

We're home for only a few more days before going to Florida so I want to use up what's in the refrigerator and not do anything too fancy (not that I ever do) for dinners before we leave.  We were going to have salad and I thought some rotisserie chicken would be good to put on it.  I was looking up something about rotisserie chicken when we were driving in the car yesterday and came upon this recipe so instead of just serving chicken on a salad I made this and we really liked it with a side salad.  And the best thing was other than the chicken I had all the other ingredients at home (or I left them out - see NOTE).  I saved it in pinterest but I'm also putting it here to remind me to make it again.

The next time I make it I'll take a picture or maybe when we have the leftovers tomorrow, if I remember.

This is where I found it.
https://www.afamilyfeast.com/rotisserie-chicken-skillet/#tasty-recipes-23479

INGREDIENTS

1 whole rotisserie chicken, or 3 ½ cups cooked chicken meat

½ cup orzo pasta
2 tablespoons olive or vegetable oil
2 cups carrots cut on the bias

  1 cup onion cut into thick strips

2 cups chicken stock
½ teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup chopped fresh parsley
1 cup frozen peas
½ cup heavy cream
½ cup freshly grated Parmesan cheese

INSTRUCTIONS
1. Pick the meat from the cooked chicken and roughly cut up and set aside.
2. In a large dry skillet pan over medium high cook orzo until lightly browned; about 3 minutes stirring frequently.
3. Remove browned orzo to a bowl and add oil to hot pan.
4. Add carrots and onion and sauté for 4 minutes.
5. Add orzo back in along with stock, garlic powder, salt and pepper. Cover and reduce heat to a medium simmer and simmer to cook the orzo, about 8-10 minutes.
6. Uncover and add parsley, peas, and cream along with cooked chicken.
7. Increase heat and cook just to bring the dish to temperature and incorporate the ingredients.
8. Serve with grated Parmesan sprinkled over the top.

NOTE:  Of course I didn't use the cream because it's too fattening and I didn't use parsley because I didn't have any but it was still delicious.