Melt butter in a 12-inch skillet, with deep sides, over medium-high heat.

Season the chicken pieces with 2 teaspoons lemon pepper seasoning and cook until browned, stirring occasionally. Using a slotted spoon, remove the chicken from the skillet and reserve.

To the same skillet add the orzo, shallots, garlic powder, kosher salt, pepper and remaining 1 teaspoon lemon pepper seasoning and cook 2 minutes until fragrant.

Stir in the broth and bring to a boil.

Add the peas and return the reserved chicken to the skillet, reduce heat to medium and simmer 10 minutes or until the chicken is cooked through and the orzo is tender, stirring frequently so that the pasta doesn’t stick to the bottom of the skillet.

Add half and half, stirring until combined.

Stir in the lemon juice and arugula and cook until the arugula is just wilted, about 1 minute.

Sprinkle with lemon zest. Garnish with lemon slices, if desired.