One Pan Chicken Broccoli Cheddar Orzo

ONE PAN CHICKEN BROCCOLI CHEDDAR ORZO

Why this recipe works

• Ingredients are easily available.
• The directions are easy and uncomplicated.
• It is family -friendly.
• It's made in a skillet so no oven is needed. 
• A rotisserie chicken works well in this recipe as a time saver. 

One Pan Chicken and Broccoli Cheddar Orzo

Adapted from The Girl Who Ate Everything, this recipe serves four.

Ingredients:  

• 1-1/2 tablespoons of butter
• 1 cup finely diced carrots
• 1/2 cup yellow onion, diced finely
• 3 cups of cooked and diced chicken  
• 2 cloves of garlic, minced
• 1 teaspoon parsley flakes
•  1 teaspoon Elote seasoning 
• Salt and pepper to taste 
• 1 cup uncooked orzo pasta 
• 2 1/2 cups low-sodium chicken broth 
• 1/2 cup heavy cream 
• 2 cups broccoli florets, cut into bite-sized pieces
• 2 cups shredded extra sharp cheddar cheese 

Directions:

• In a large skillet or pan (use a fitted lid later), melt the butter and sauté the carrots and onions for 2-3 minutes over medium heat. Add the garlic and sauté for 1 more minute. 
• Once veggies are softened, add the orzo, chicken broth, cream, spices, chicken, and broccoli to the pan and bring the mixture to a boil. Season with salt and pepper to taste. Lower the heat to a simmer and cover the pan with a lid.
• Cook mixture for about 10 minutes. Stir every few minutes, replacing the lid immediately after stirring.
• Continue to cook a few more minutes or until orzo is done. Stir in 1 cup of the cheddar cheese and sprinkle the other 1 cup on top. Remove from heat and cover with a lid to let the cheese melt for 1-2 minutes. 
• Serve immediately.
  

TIP: Avoid overlooking the broccoli.