Stove Top Cheesy Broccoli & Chicken Orzo

Makes 4 servings

It’s creamy, healthy-ish and with all that parmesan it hides the flavor of the broccoli for those broccoli haters but still gets the broccoli-fix for the broccoli lovers. 20-minutes on the stove top and then dive into this creamy, warming weeknight dinner.

Stove Top Cheesy Broccoli & Chicken Orzo

Makes 4 servings

1 (16-ounce) box orzo pasta

4 cups chopped fresh broccoli (chopped finely)

1 tablespoon extra-virgin olive oil

4 (6-ounce) boneless, skinless chicken breasts

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

1/4 teaspoon garlic powder

1/4 teaspoon ground allspice

1/2 cup heavy whipping cream

1 teaspoon lemon zest

1/4 cup fresh lemon juice (about 1 juicy lemon)

3/4 cup parmesan, divided

In a pot of boiling water, add the orzo and cook for 5 minutes, add the chopped broccoli florets and cook 5 minutes more until the orzo is cooked through and the broccoli is just tender. Drain and set aside.

Meanwhile, heat a large skillet with oil over medium heat, season the chicken with the salt, pepper, garlic powder and allspice and add to the pan, cook about 4 minutes per side or until cooked through. Remove from the pan and chop the chicken into bite-sized pieces.

Add the cream, lemon juice and zest and cook until the cream has reduced by half, about 3 minutes. Add the chicken, orzo, broccoli and 1/2 cup of the parmesan, stirring until combined.

Divide among four bowls and sprinkle with remaining parmesan, about 1 tablespoon per dish. Serve immediately.

*If you’re cooking for one or two, use the leftovers for another night or for lunches!