Cheesy Chicken Broccoli Orzo

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 tablespoon olive oil

1 tablespoon butter

1/2 medium onion (chopped)

2 cups broccoli (cut into bite-size florets)

3 cloves garlic (minced)

1/2 teaspoon Italian seasoning

1 cup uncooked orzo pasta

2 cups chicken broth

1 cup heavy/whipping cream

1 teaspoon Worcestershire sauce

2 cups cooked shredded/rotisserie chicken

2 cups shredded sharp cheddar

Salt & pepper (to taste)

Directions

Add the oil, butter, and onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.

Add in the broccoli and continue cooking for another 2 minutes, stirring often.

Stir in the garlic, Italian seasoning, and orzo, and cook for about 30 seconds.

Add in the chicken broth, cream, and Worcestershire sauce. Once it just starts to boil, reduce the heat (to medium or even medium-low) and continue cooking for 10 minutes, uncovered, stirring fairly often. It should gently (but steadily) bubble vs. furiously boil, and you don't want the liquid to reduce too much before the pasta has cooked.

Stir in the chicken.

Take the pot off the heat, stir in the cheddar until it's completely melted in, and season with salt & pepper (I am fairly generous with the salt). If needed, cover the pot and let it sit for a few minutes to let the sauce thicken.

Nutrition

• Calories: 778 kcal
• Total Fat: 53 g
• Saturated Fat: 28 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.1 g
• Cholesterol: 186 mg
• Sodium: 934 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 40 g