In a large skillet, medium heat, add olive oil and begin cooking the cubed chicken breasts. You want them to be slightly under because all ingredients will cook together and if the chicken is thoroughly cooked, by the time the orzo and carrots soften, the chicken will more than likely be over done and kind of dry. Nobody likes dry chicken.

Once you've got the chicken white on the outside go ahead and add your orzo. I like to brown it a little bit but if it's sticking you might want to add a little butter or margarine. Browning the orzo is a preference of mine and is not necessary to make a delicious dish.

Slowly add some of the chicken broth. You want enough to cover the orzo. Once it begins boiling, cover and let some of the broth cook into the chicken and orzo.

Time to add some more broth but first, get those shredded carrots in there. Add more broth to cover the ingredients. Return to a boil, cover and reduce heat to medium low.

You should have a little bit more broth left. By now the broth in the pan should have reduced, leaving room for the rest of what's left. Add it now. I usually leave the lid off at this point and just keep stirring occasionally. We want most of this broth to cook into our pasta as this is the only liquid we have added. If you are out of broth after step 4 then don't be afraid to add a little water to get the al dente firmness desired.

Once your broth is mostly absorbed remove from heat and add what shredded cheese is left from all the pinches you've been nibbling on as you've been cooking. Nothing wrong with quality control right??? Mix well and allow to thicken for a few minutes before enjoying.