• Preheat a large heavy-bottom pot over a medium heat. Add butter and let it melt. Add the garlic and saute for about 20 seconds or so, then add the bacon bits and saute for another 20 seconds or so. Add the chili crisp sediment and green peas and cook for about 30 seconds
• Add the orzo and chicken broth. Stir to mix everything thoroughly. Bring to a boil and then lower the heat to let it simmer for about 7-8 minutes, giving the mixture a stir twice or so during that time to prevent the pasta from catching at the bottom of the pot. Check to see if you need to add more broth or not during this time. If it seems too dry, add a bit more. You want it to be a creamy consistency
• The orzo should be soft, starchy and creamy consistency at this point
• Stir in the leftover rotisserie chicken meat if you choose to use. Stir to combine everything. Have a taste and season with salt and freshly ground black pepper to your taste preference

To serve:

• Portion into individual serving plate or bowl and top with more chili crisp sediment and a bit of the oil if you like and serve immediately. You can also garnish with a bit of freshly chop herbs like parsely or cilantro if you like
• Lately I've been really into nutritional yeast flakes. It has that savory umami taste that is similar to cheese. I like to sprinkle this on too. Give it a try and you might like it too!