Ingredients
- Chicken breasts with 1 pound
- Chicken sausage with 12 ounces
- Broccoli florets with 1 pound
- Orzo pasta with 1 cup
- Chicken broth with 2 cups
- Olive oil with 2 tablespoons
- Garlic, minced with 2 cloves
- Parmesan cheese, grated with 1/2 cup
Instructions
- Step 1: Cut the chicken breasts into bite-sized pieces and slice the chicken sausage into rounds.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken and sausage and cook until browned and cooked through. Remove from skillet and set aside.
- Step 3: Add broccoli florets to the skillet and cook until tender-crisp, about 5 minutes.
- Step 4: Stir in the orzo pasta and garlic and cook for 1 minute. Pour in the chicken broth and bring to a boil.
- Step 5: Reduce heat to low, cover, and simmer for 15-20 minutes, or until the orzo is cooked and the liquid is absorbed.
- Step 6: Return the chicken and sausage to the skillet. Stir in the Parmesan cheese. Heat through and serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet with a splash of broth, or microwave in short bursts to prevent the orzo from drying out.
- Serve topped with a sprinkle of red pepper flakes for a touch of heat and a lemon wedge for brightness.
- For extra flavor, brown the sausage and chicken in batches to avoid overcrowding the pan and steaming the meat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American