Cut chicken into ¼ inch square pieces. Season with black pepper and salt.

In a large sauté pan, heat 1 tablespoon of olive oil over medium high heat.

Add the chicken to the pan and let it cook for 10 minutes until the chicken is brown on the exterior. Make sure to stir occasionally to brown all sides.

While the chicken is cooking, chop the mushrooms, onions and garlic.

Once the chicken has browned, remove it from the pot and set aside in a bowl.

Reduce the heat to medium. Add mushrooms, onions and garlic to the pan and cook for 3 minutes or until soft and translucent. If you need to add a splash of oil to the bottom of the pan to prevent sticking, go for it!

Add the marsala wine and cook for another 3 minutes or until most of the liquid has evaporated.

Add the cooked chicken, chicken stock, and dried orzo to the pot and stir.

Cover the pot and cook over medium low heat for 10 minutes, stirring every few minutes to make sure the orzo does not stick to the bottom of the pot

After 10 minutes, the orzo should be fully cooked.

Stir in chopped parsley and Parmesan.