Ingredients
Scale
- 1 cup orzo pasta
- 2 cups broccoli florets
- 1 cup cooked chicken, shredded
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Garlic powder (optional)
Instructions
- In a pot, heat olive oil over medium heat. Add orzo and toast lightly until golden.
- Add enough water to cover the orzo and bring to a simmer.
- Add broccoli florets and cook until tender.
- Stir in shredded chicken, heavy cream, and cheddar cheese, mixing until cheese is melted and creamy.
- Season with salt, pepper, and garlic powder if desired.
- Serve warm.
Notes
For best results, use a wide, heavy pot and cut broccoli into uniform florets for even cooking. Store leftovers in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg