In a large skillet on medium heat, cook your bacon until it is at the level of crispiness you desire. When done, set the bacon aside, do not drain the bacon fat.

Using the bacon fat, cook your onions and garlic for 1-2 minutes.

Next, add in your chicken breast. Cook for 5-7 minutes, until it's almost cooked through and then add in the frozen vegetables. Cook until the vegetables have softened.

Remove everything from the skillet and set it aside on a covered plate or bowl.

Back in your skillet, melt the butter and whisk in the flour until it has combined. Slowly whisk in chicken broth and whole milk.

Once combined, add in the orzo, turn the temperature up until the mixture has bubbled, then turn it back down to a simmer for 5-7 minutes. Stir occasionally to prevent the orzo from sticking to the bottom of the skillet.

When the orzo has cooked through, add the chicken and vegetables along with the asiago cheese into the skillet and mix well to combine.

Top off with the bacon crumbled into small pieces (or stir it in, whichever you prefer).