Cheesy Chicken Orzo with Broccoli
Description
This delicious skillet dish has everything to make it a complete meal, chicken, broccoli and orzo pasta. It's ready in about 30 minutes, making it a fantastic weeknight meal.
Ingredients
Sauce:
1 1/2 c. chicken broth
1 c. half and half
1/2 chicken bouillon cube
1 t. hot sauce
1 t. mustard powder
1/2 t. EACH: onion powder, garlic powder, parsley
1/4 t. paprika
1-2 t. olive oil
1 lb. skinless, boneless chicken breasts
salt and pepper
1 1/2 t. Italian seasoning
3 c. broccoli florets
3 cloves garlic, minced
3 T. butter
3 T. flour
¾ lb. orzo
1 1/2 c. Cheddar cheese
3 T. Parmesan cheese
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Sauce: In a bowl, combine chicken broth, half and half, mustard powder, onion powder, garlic powder, parsley, paprika, hot sauce, and bouillon cube; set aside.
Chicken: To tenderize the chicken, cover it with plastic wrap; use a meat mallet to pound it. Season with salt, pepper, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Add chicken; cook until golden, 3-4 minutes per side. Transfer to a platter; cover to keep warm; set aside.
Orzo and Broccoli: Boil a large pot of well salted water with some salt; when boiling, add the orzo; cook 1 minute LESS than the package instructions. Add broccoli during the last 3 minutes of orzo cooking. Drain; set aside.
Sauce: In the same skillet, add butter and garlic; cook for 1 minute; stir in the flour; cook for another 2 minutes. Slowly add in the sauce mixture, stirring continuously until the sauce thickens. Bring to a boil; reduce to a simmer. Cover partially while orzo finishes cooking.
Gradually stir in the Cheddar and Parmesan cheeses into the sauce until smooth. Add the cooked orzo, broccoli, and chicken to the skillet; stir well, letting the orzo absorb more sauce. Heat for several minutes until fully combined and creamy.
Serve immediately.
4-5 servings.