Ingredients 8 slices bacon, halved and sliced lengthwise to make 16 mini strips 2 tablespoons unsalted butter 1 small onion, finely chopped (approximately 1 cup) ½ teaspoon salt 4 cloves garlic, minced 1 cup (heaping) dried orzo pasta 2-3 cups chicken broth (or as needed) ¼ cup heavy or whipping cream ½ cup grated Asiago, Parmesan or Romano cheese, plus more for serving 1 (12-ounce) bag Tyson Foods Refrigerated Fully Cooked Oven Roasted Diced Chicken Breast Chopped fresh parsley (optional)
Place the bacon in a high-sided skillet or sauté pan. Heat to medium-high. When the bacon begins to cook, reduce heat to medium and brown until crisp. Transfer to a paper towel-lined plate. When cool to the touch, crumble half the bacon leaving the remaining mini strips for garnish. Save 1 tablespoon of the bacon fat in the pan and discard the rest. Add the butter to the bacon fat in the pan over medium-high heat. Add the onion and salt. Reduce heat to medium-low and cook 8 – 10 minutes or until onion is very soft. (The salt is going to help sweat and soften the onion and keep it from browning.) Add the garlic and cook briefly until fragrant (15 seconds). Add the orzo and stir 1 – 2 minutes or until it turns golden in color. Slowly add 2 cups of the chicken broth. Bring to a boil then reduce heat to medium low. Simmer uncovered for 12 – 15 minutes or until the pasta is al dente and much of the liquid has been absorbed. (If necessary, add additional broth to keep it from becoming dry.) Stir in the cream, cheese and chicken. Continue to stir until the cheese has melted and the chicken is heated through. Stir in the crumbled bacon. Season to taste with salt if desired. Serve in bowls with additional cheese if desired. Garnish with chopped fresh parsley if desired and served bacon strips.