Cheesy Chicken Broccoli Orzo (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1 tablespoon butter
03 -
1/2 medium onion, chopped
04 -
2 cups broccoli, cut into bite-size florets
05 -
3 cloves garlic, minced
06 -
1/2 teaspoon Italian seasoning
07 -
1 cup uncooked orzo pasta
08 -
2 cups chicken broth
09 -
1 cup heavy/whipping cream
10 -
1 teaspoon Worcestershire sauce
11 -
2 cups cooked shredded/rotisserie chicken
12 -
2 cups shredded sharp cheddar
13 -
Salt and pepper to taste
# Instructions:
01 -
Add the olive oil, butter, and chopped onion to a pot over medium-high heat. Sauté for 3-4 minutes until the onion softens.
02 -
Add the broccoli florets and cook for another 2 minutes, stirring often.
03 -
Stir in the garlic, Italian seasoning, and orzo. Cook for about 30 seconds.
04 -
Pour in the chicken broth, heavy cream, and Worcestershire sauce. Once it starts to boil, reduce the heat to medium or medium-low and cook uncovered for 10 minutes, stirring frequently. Ensure the liquid gently bubbles without reducing too rapidly.
05 -
Stir in the cooked shredded chicken and mix well.
06 -
Remove the pot from heat, stir in the shredded cheddar until melted, and season with salt and pepper to taste. Cover the pot if needed to allow the sauce to thicken before serving.
# Notes:
01 -
If the orzo absorbs liquid too quickly, reduce the heat and add additional broth or cream. If there is excess liquid, cover and let the orzo absorb it before serving.
02 -
For firmer broccoli, skip the 2 minutes of cooking in step 2 and add it in partway through step 4.