Description
A warm, creamy dish that combines roasted garlic, rich Parmesan, tender chicken, and fresh broccoli, perfect for cozy family gatherings or quick weeknight meals.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup cooked chicken, shredded
- 1 cup broccoli florets
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, bring chicken broth to a boil, then add the orzo. Cook according to package instructions until al dente (typically around 9-11 minutes).
- During the last 3 minutes of cooking, add the broccoli florets to the pot. Drain any excess liquid.
- In the same pot, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute (be careful not to burn it!).
- Stir in the cooked orzo and broccoli along with the shredded chicken.
- Add the grated Parmesan cheese and mix until the mixture is well combined and creamy. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley for a pop of color.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze individual portions for up to 3 months. Reheat with a splash of chicken broth to restore creaminess.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg