1 tbs of olive oil
2 tbs of butter
2 tbs of flour
¾ cup of milk
½ to ¾ of a block of extra sharp white cheddar cheese grated
1 and ½ cups of orzo pasta
¾ cup halved grape tomatoes
1/8 cup of chopped fresh basil
1 cup shredded rotisserie chicken (or you can shred a poached boneless skinless chicken breast)
Fresh chopped flat leaf parsley
Salt and pepper
*While creating cheese mixture boil 1 to ½ cups of orzo pasta per package instructions.
Heat oil and butter in a large skillet on medium heat. After butter has melted into oil and begins to bubble whisk in flour. Allow flour to cook for a minute then slowly whisk in milk. Whisk milk until clumps disappear and it thickens a bit. Whisk in the cheese a handful at a time until it melts into milk. Turn heat to low and stir in grape tomatoes, basil, and chicken. Let cook for about five to ten minutes occasionally stirring, until the tomatoes and chicken are heated through. Add salt and pepper to taste.
After orzo pasta is finished, add pasta to cheese mixture. Mix all ingredients together and dash parsley on top. Mixture will thicken a bit upon standing. If mixture looks too thick add a ½ cup of the pasta cooking liquid.
Tips: The orzo may not look like much but it grows considerably while you cook it. If you like spicier dishes I occasionally add a dash of cayenne pepper.