Broccoli and Goat's Cheese Orzo
One pot creamy orzo pasta. Orzo Pasta and Goat's Cheese with Roasted Chicken and Broccoli is a delicious meal for entire family and freezes well in small batches for infants and small children.
Ingredients
- 1 tbsp olive oil
- 1 medium yellow (cooking) onion, finely chopped
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 4 sprigs fresh thyme OR 2 tsp dried thyme
- 2 cups (250 ml) whole milk
- 2 cups (250 ml) chicken or vegetable broth
- 500 grams (approx. 2.5 cups) dried orzo pasta
- 1 large head broccoli, finely chopped or blitz in a food processor
- 200 grams goat's cheese (chevre)
- 1 tbsp lemon juice
- 2 cups shredded store bought roast chicken*, meat removed from bones and chopped, skin removed and discarded.
Instructions
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Heat oil in a large sauce pan or high edged skillet over medium heat. Add onion and cook for 3-4 minutes or until softened. Season with salt and pepper.
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Add milk, broth, and orzo. Bring to a boil while stirring occasionally. Reduce heat and simmer for 6 minutes.
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Add broccoli and cook for 3-4 more minutes or until broccoli and orzo are cooked through.
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Add goat's cheese and lemon juice. Stir to combine.
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Add chicken and serve.
Recipe Notes
* I often will sub in 4 chicken thighs quickly seared in a frying pan. A splash of oil in the pan and salt and pepper are all chicken thighs really need to shine.
** To freeze, spoon into freezable containers. I use ramekins, top with plastic wrap, and placed in a freezer bag.