Ingredients
Scale
- 1 tbsp olive oil
- 1 tbsp butter
- ½ medium onion (chopped)
- 3 cloves garlic (minced)
- 2 cups broccoli florets (fresh or thawed frozen)
- ½ tsp Italian seasoning
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tsp Worcestershire sauce
- 2 cups cooked (shredded chicken (e.g., rotisserie))
- 2 cups shredded cheddar cheese (preferably sharp)
- Salt & pepper to taste
Instructions
- Heat oil and butter in a skillet over medium heat. Sauté onions for 3–4 minutes.
- Add broccoli; cook 2 more minutes.
- Stir in garlic, seasoning, and orzo; toast for 30 seconds.
- Pour in broth, cream, and Worcestershire sauce. Bring to boil, reduce to simmer.
- Cook uncovered for 10 minutes, stirring often.
- Add chicken, stir to heat through.
- Remove from heat and stir in cheddar cheese until melted.
- Season with salt and pepper. Let sit for 2–3 minutes to thicken.
- Serve immediately, spooning generous portions into shallow bowls.
Notes
For a hands-off interval, let the pot simmer gently while you prep a salad. If the mixture seems thin after resting, let it sit a few extra minutes to absorb more liquid.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg