Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, diced (about ½ cup)
- 2 teaspoons minced garlic
- 8 ounces orzo pasta
- 3 cups (720 g) chicken broth
- 1 cup (245 g) whole milk
- 2 cups (280 g) rotisserie chicken, shredded, diced
- 1 package (12 ounces) frozen broccoli cuts
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 2 cups (226 g) white cheddar cheese, shredded
- Parsley, chopped for garnish
Instructions
- In a large nonstick skillet over medium heat, add olive oil. Once hot, add onion and cook until softened, about 3–4 minutes. Add garlic and cook 1 more minute.
- Add orzo, chicken broth, milk, chicken, broccoli, salt, pepper, and red pepper flakes. Stir to combine.
- Bring to a simmer and cook for 16–20 minutes, until the orzo is al dente and broccoli is tender.
- Stir in white cheddar cheese until melted and creamy.
- Garnish with parsley and serve warm.
Notes
- Use rotisserie chicken for a faster meal.
- Swap white cheddar with your favorite cheese for variation.
- For extra veggies, add peas or spinach.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American