Instructions
Step 1: Heat 1 tablespoon olive oil in a large skillet over medium heat. Season diced chicken with salt, pepper, and Italian seasoning, then cook until golden and cooked through. Remove from skillet and set aside.
Step 2: In the same skillet, add remaining olive oil and minced garlic. Sauté for 1 minute until fragrant.
Step 3: Add orzo pasta and stir to coat in the garlic oil. Pour in chicken broth and bring to a simmer. Cover and cook for 8-10 minutes, stirring occasionally, until orzo is tender.
Step 4: Add broccoli florets and cook for 3-4 minutes until bright green and tender.
Step 5: Stir in Parmesan cheese, heavy cream, and cooked chicken. Mix until creamy and heated through. Adjust seasoning with salt and pepper.
Step 6: Garnish with chopped parsley and extra Parmesan if desired. Serve warm.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if needed.
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