Description
1 lb chicken breast, diced
1 tablespoon olive oil
1 cup orzo pasta
2 cups broccoli florets, chopped
2 cups chicken broth
1/2 cup heavy cream
1 1/2 cups shredded cheddar cheese
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper, to taste
1 tablespoon fresh parsley, chopped (optional for garnish)
Directions:
In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken and cook until browned and fully cooked, about 7-8 minutes. Remove the
chicken from the skillet and set aside.
In the same skillet, add the chicken broth and bring to a simmer. Stir in the orzo pasta and cook for about 8-10 minutes, or until the pasta is tender and most
of the liquid is absorbed.
While the pasta is cooking, steam the broccoli florets until tender, about 4-5 minutes.
Once the orzo is cooked, reduce the heat to low and stir in the heavy cream, garlic powder, onion powder, and salt and pepper to taste.
Add the cooked chicken, steamed broccoli, and shredded cheddar cheese. Stir until the cheese is melted and the mixture is creamy.
Garnish with fresh parsley if desired and serve warm.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 350 kcal per serving
Servings: 4
