Orzo with Chicken (serves 2 if one of you is Fred, who had 3 large bowls)

2 roasted chicken breasts, skins removed while still crisp and eaten with bare fingers, grease licked directly off fingers before of course washing them as a truly good person does, at least most of the time, or at least when she is cooking for others not in her immediate family. Chop them (chicken breasts, not fingers) into bite sized-pieces.

2 medium onions, finely chopped but not utterly pureed in a food processor like some others you may have done in the past for certain salmon recipes, especially if you are lucky enough to have a beautiful, sleek, 11-cup Cuisinart that your mother bought you as perhaps the best wedding present EVER

Several baby carrots (7? 8?), also finely chopped in beloved Cuisinart

3-4 large sticks of celery, again, finely chopped in that most lovely and perfect of kitchen appliances

3-4 large cloves of minced garlic (guess what can also mince!)

Several pieces of pickled okra, not for the recipe but for you because the cook always needs sustenance. (Wine would be a good option if you did not have three glasses the night before because it was Valentine’s Day and now you are feeling a little icky. Probably the glass of Basil Hayden whisky on top of that didn’t help.)

Lots of olive oil (1/4 -1/2 c)

Sage, preferably fresh and (yay!) chopped, or fresh sage you dried yourself, or just plain old dried sage if that’s all you got

Salt n pepper, of course

Grated Parmesan cheese

A pound of orzo (or whatever the size of a normal package is)

Put salted water on to boil for the orzo. Saute onions in olive oil on medium heat for about 5 minutes or till translucent. Add celery and carrot and saute about 10 minutes until tender. Add garlic and stir. Add chicken, sage, salt, and pepper. Turn heat down to low and keep there until orzo is done cooking. Put orzo in big bowl, add chicken mix, and stir. Add more olive oil if needed. Serve topped with grated Parmesan cheese.