Creamy Chicken Orzo Pot (Printable Recipe)
# What You’ll Need:
→ Main Ingredients
01 -
1 tablespoon oil from olives
02 -
1 tablespoon unsalted butter
03 -
1/2 medium diced onion
04 -
2 cups bite-sized broccoli florets
05 -
3 cloves finely chopped garlic
06 -
1/2 teaspoon herbs from Italy
07 -
1 cup dry orzo pasta
08 -
2 cups stock made from chicken
09 -
1 cup full-fat cream
10 -
1 teaspoon sauce from Worcestershire
11 -
2 cups pulled cooked chicken
12 -
2 cups grated aged cheddar
13 -
Salt & pepper for seasoning
# Step-by-Step Directions:
01 -
Melt the butter with oil in a pot over medium-high flame. Toss in your diced onion and cook for 3-4 minutes until it gets soft and turns clear.
02 -
Throw the broccoli pieces into your pot and keep cooking for another 2 minutes. Stir constantly so everything cooks evenly without burning.
03 -
Add your chopped garlic, herbs from Italy, and dry orzo. Let it all cook together for about 30 seconds until you can really smell the garlic.
04 -
Add the chicken stock, full-fat cream, and that dash of Worcestershire. When it starts bubbling, turn down the heat to medium or a bit lower. Let everything cook slowly for 10 minutes without a lid, but stir often. You want a gentle bubble, not a crazy boil, so your pasta cooks right without losing too much liquid.
05 -
Drop in your pulled chicken and mix it all through so it gets warm in the hot pasta mix.
06 -
Take the pot off the heat and mix in your grated cheddar until it's all melted and makes a smooth sauce. Add salt and pepper how you like it. If it looks too runny, just put the lid on for a few minutes and it'll thicken up.
# Additional Notes:
01 -
When pasta soaks up liquid too fast, just splash in more stock or cream
02 -
Want crunchy broccoli? Just add it toward the end of cooking
03 -
Grabbing a store-bought rotisserie chicken saves tons of time