Directions
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Heat the Skillet: Begin by heating 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. The combination of oil and butter will create a tremendous base for flavor.
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Sauté the Onions: Add ½ medium chopped onion to the skillet and sauté for about 3-4 minutes until they become translucent and fragrant.
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Add the Broccoli: Toss in the 2 cups of broccoli florets. Cook for an additional 2 minutes, letting the broccoli absorb the flavors of the sautéed onion.
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Stir in Garlic and Seasonings: Next, mix in 3 cloves of minced garlic and ½ teaspoon of Italian seasoning. This concoction should be toasted for about 30 seconds to awaken the flavors.
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Incorporate the Orzo: Add 1 cup of orzo pasta into the skillet, stirring to coat it with the fragrant mixture.
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Pour in Liquids: Slowly pour in 2 cups of chicken broth, 1 cup of heavy cream, and 1 teaspoon of Worcestershire sauce. This combination creates a tremendous sauce that will bind the ingredients together.
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Bring to a Boil: Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat and let it simmer.
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Cook the Orzo: Allow the dish to simmer uncovered for about 10 minutes, stirring often to ensure the orzo cooks evenly and does not stick to the bottom of the skillet.
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Add Chicken: Once the orzo is tender, stir in the 2 cups of cooked shredded chicken. This will heat through and meld with the creamy sauce.
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Melt the Cheese: Remove the skillet from the heat and stir in 2 cups of shredded cheddar cheese until it’s melted and creamy.
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Season: Season with salt and pepper to taste. The final addition of seasoning pulls all the flavors together beautifully.
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Let It Sit: Allow the dish to sit for 2-3 minutes. During this time, it will thicken to a luscious consistency, ideal for serving.
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