Chicken Broccoli Orzo
A delightful blend of tender orzo pasta, succulent chicken, and fresh broccoli in a creamy sauce. Perfect for weeknight dinners or meal prep!
Ingredients
Main Ingredients
- 1 cup orzo pasta Can substitute with gluten-free pasta.
- 2 cups chicken broth Use low-sodium if preferred.
- 1 cup cooked chicken, diced Leftover roast chicken works well.
- 2 cups broccoli florets Fresh or frozen broccoli can be used.
- 1 cup heavy cream Can be replaced with low-fat cream or alternatives.
- 1 tablespoon olive oil For sautéing the broccoli.
- to taste Salt and pepper Adjust based on preference.
- to taste Grated Parmesan cheese For serving.
Instructions
Preparation
- Gather all your ingredients. Dice your cooked chicken and wash the broccoli florets thoroughly.
Cooking Process
- In a large pot, heat the olive oil over medium heat. Once hot, add the broccoli and sauté for 2-3 minutes, or until bright green and tender-crisp.
- Stir in the orzo and cook for another minute, allowing it to absorb some flavors from the olive oil and broccoli.
- Pour the chicken broth into the pot and bring the mixture to a boil.
- Reduce the heat and let the mixture simmer for about 8-10 minutes. Stir occasionally until the orzo is tender but not mushy.
- Add in the diced cooked chicken and stir well.
- Pour in the heavy cream and stir until everything is beautifully combined.
- Taste and season with salt and pepper as needed. Serve warm, topped with grated Parmesan cheese.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat gently on low heat, adding a splash of broth or cream if necessary.