Chicken and Broccoli Orzo
A quick, nutritious meal featuring tender orzo pasta, savory chicken, and vibrant broccoli, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup cooked chicken, shredded Great for using leftover rotisserie chicken.
- 1 cup broccoli florets
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
Preparation
- In a large pot, warm the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant.
- Pour in the orzo and chicken broth. Bring this mixture to a boil. Once boiling, reduce the heat to a simmer.
- Cook the orzo for about 8-10 minutes, stirring occasionally, until it reaches an al dente texture.
- Add the broccoli florets and shredded chicken to the pot. Stir everything gently to combine and let cook for an additional 3-5 minutes, or until the broccoli is tender.
- Use salt and pepper to taste. Then, stir in the grated Parmesan cheese until it melts into the dish.
- Serve your Chicken and Broccoli Orzo warm, topped with fresh parsley if desired.
Notes
For a creamier sauce, consider adding a splash of heavy cream just before serving. This dish can accommodate different vegetables as well; try green beans or spinach if broccoli is unavailable. Store leftovers in an airtight container for up to three days, and freeze without broccoli to maintain texture.