Orzo Chicken

I was going through my pantry today and NOTHING sounded good...then I saw my blue box of Orzo and thought "Hmm, haven't had that in a while...Orzo it is!" I totally made this off the top of my head and it was SOOO GOOD!

1/2C orzo pasta
14oz chicken broth (1 can)
1/4C finely chopped yellow onion
3tbsp chopped fresh parsley, flat leaf
1tbsp olive oil
2tbsp parmesean reggiano
1tbsp chopped garlic (optional)
1/3C cream (or if you want, half and half, lower cal and fat content)
Pinch of pepper
Pinch of salt, to taste
1C chicken breast, small pieces (optional)

In a small pan, add olive oil, chicken, parsley, garlic and onions over medium head, sautee until translucent and chicken is browned. In a seperate pan, pour in the chicken broth and orzo. Boil orzo for about 20 minutes or until al dente. Make sure the broth is evaporated, or at least most of it. Do NOT drain pasta. Add cream, salt, pepper, reggiano, and the mixture of onion, chicken, garlic and parsley, toss until orzo ia coated. Let it sit for about 3 minutes until it's thickened up, and then serve hot.