Cookin' with Dray- Episode two Creamy chicken and orzo with Cauliflower

1 Rottiserie chcken with meat pulled. Tip- You can use the carcass aand scraps to make your chicken stock(yields 1 gall.) 

2.1/2 head cauliflower

3.1/2 a sweet onion, medium dice

4. 5 lg cloves of garlic, minced

5. 4 roma tomatoes medium dice

6. 2 small carrots peeled and diced

7.1 cup of green peas

8.2 tbspn chopped oregano (about 5 sprigs)

9. 1 1/2 cups of orzo

10. 2 tbspn olive oil

11. 1 tbspn of butter

12 S&P to taste

      Method of Preparation

Heat heavy bottom pan to medium heat and add olive oil

1. saute diced onions for 3 minutes then add garlic and carrots and saute for 5 minutes.

2. add orzo and stir for several minutes and then add butter and proceed.

3. once the butter is meltedadd your diced tomatoes while continueing to stir.

4. Cover with warm chicken stock and constantly stir. At this point you can add your pulled chicken and cauliflower. Remember to stir and stir. At this point you'll want to add a little stock at a time. From here you want to cook on medium low for another 5 minutes.

5. Add green peas and chopped oregano and season with salt and pepper.

6. So now we're getting close to done and you'll notice the orzo starting to elongate and plump up a little. Now I'm going to leave the rest of the cooking time to you because everyone likes their pasta different but we're almost done. Once your ready to plate, garnish with shaved parmigiano reggiano. Voila!!