Categories: Main Dishes

Ingredients

• 8 oz orzo pasta, uncooked
• 4 chicken breasts
• Salt and pepper
• 2 tsp Herbes de Provence
• 2 T olive oil
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes, with juices
• 2 cups broccoli florets
• 1/2 cup heavy cream
• 1/3 cup Parmesan cheese

Directions

1. Bring a saucepan of water to boil.

2. Add orzo and cook until tender but still firm to the bite, about 10 minutes.

3. Drain the pasta, reserving 1/2 cup of the pasta water.

4. Season both sides of the chicken breasts with salt and pepper.

5. Sprinkle evenly with the Herbes de Provence.

6. Heat the olive oil in a 12 or 14 inch skillet over medium-high heat.

7. Add the chicken breasts to the pan and cook about 3 minutes per side, until golden brown.

8. Reduce heat to medium, add the shallot to the pan, and saute 2-3 minutes.

9. Add the garlic and saute an additional minute.

10. Add the diced tomatoes and the broccoli florets to the pan, scraping the bottom of the pan to remove any browned bits.

11. Bring to a boil, then reduce heat to simmer over medium-low.

12. Cover and let cook until the broccoli florets are crisp-tender, about 10 minutes.

13. Stir in the cooked orzo, heavy cream and Parmesan.

14. Mix until well blended and the cheese has melted.

15. If necessary, add some of the reserved pasta water to smooth out the sauce.

16. Season to taste with salt and pepper.

17. Serve immediately.

Email to a friend | Print this recipe | Back