Recipe by Derf
Pleasant change from the usual pasta meals, quick and easy. Revised to our taste from Taste of Home.
Top Review by TasteTester
We had this for dinner tonight and all enjoyed it. I made it exactly as written, and I especially liked this because it was full of veggies, which I'm trying to eat more of. When I make it again, I'll think I'll cut up the chicken and saute the pieces separately in a little butter and oil, and then add them to the rest of the mixture just before serving. I like the extra flavor of butter and the taste that sauteed chicken has, but that's just my personal preference. Thanks for posting this delicious meal-in-one.
- 3 tablespoons olive oil
- 1 large red onion, finely chopped
- 4 garlic cloves, smashed
- 1 sweet red pepper, diced
- 1 (14 ounce) can chicken broth
- 2 cups broccoli florets, cut into bite-size pieces
- 3⁄4 cup orzo pasta, uncooked
- 1 lb boneless skinless chicken breast, cut into 1 inch pieces
- 1 1⁄2 cups corn (fresh or frozen)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper, fresh ground
- 3⁄4 cup parmesan cheese, shredded
Directions See How It's Made
- Heat oil in a large frypan over medium high heat. Add onion, garlic and red pepper. Cook 2 minutes. Add broth, broccoli and orzo.
- Reduce heat to medium, cover and cook for 6 minutes, stirring occasionally.
- Add chicken and corn, cook an additional 8 minutes or until chicken juices run clear.
- Remove from heat, season with salt and pepper and gently stir in cheese.
- Serve immediately.