Skillet Pasta Rice Pilaf

• 16 oz Heartland Thin Spaghetti, uncooked
• 2 Tbsp vegetable oil
• 1 cup uncooked long grain rice
• 3 cans (14.5 oz each) chicken broth
• 3 Tbsp chopped fresh parsley, divided
• 1 rotisserie chicken, meat chopped and bones and skin discarded

1. Heat oil in Dutch oven or large saucepan over medium-high heat. Break uncooked pasta into 1 to 2-inch pieces and add to oil. Cook, stirring constantly until part of the pasta browns.
2. Add rice, chicken broth, and 2 tablespoons parsley. Cover and simmer over low heat for 20 minutes, stirring frequently to avoid sticking.
3. Stir in chopped, cooked chicken. Remove from heat and allow to stand for 10 minutes. Sprinkle with remaining parsley just before serving.
4. If desired, substitute 2 cans (9.75 oz each) cooked chicken, drained for rotisserie chicken. For a side dish, omit chicken.

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