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
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Bring a saucepan of water to boil.
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Add orzo and cook until tender but still firm to the bite, about 10 minutes.
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Drain the pasta, reserving 1/2 cup of the pasta water.
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Season both sides of the chicken breasts with salt and pepper.
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Sprinkle evenly with the Herbes de Provence.
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Heat the olive oil in a 12 or 14 inch skillet over medium-high heat.
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Add the chicken breasts to the pan and cook about 3 minutes per side, until golden brown.
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Reduce heat to medium, add the shallot to the pan, and saute 2-3 minutes.
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Add the garlic and saute an additional minute.
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Add the diced tomatoes and the broccoli florets to the pan, scraping the bottom of the pan to remove any browned bits.
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Bring to a boil, then reduce heat to simmer over medium-low.
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Cover and let cook until the broccoli florets are crisp-tender, about 10 minutes.
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Stir in the cooked orzo, heavy cream and Parmesan.
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Mix until well blended and the cheese has melted.
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If necessary, add some of the reserved pasta water to smooth out the sauce.
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Season to taste with salt and pepper.
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Serve immediately.