1smallboneless skinless chicken breastchopped into bite-sized pieces
¼tspsalt
¼tsppepper
1tspbutter
1tspolive oil
¼cuponiondiced
¼cupripe bell pepperdiced
1clovegarlicminced
¼tsppaprika
½tspred pepper flakes
1cuplow sodium chicken stock
½cuporzouncooked
1½cupsbroccoli floretschopped
¼cuphalf & half
¾cupmozzarella cheeseshredded
Instructions
Cube chicken breasts into bite size pieces. Season with salt and pepper
Heat a large saucepan over medium heat and add butter and olive oil. When heated and the butter is melted, add the chicken and cook for 5 minutes until the chicken is cooked through. Remove from pan and set aside.
Add onions and ripe bell peppers to the pan and cook until they begin to get tender. Add garlic, paprika, and red pepper flakes and cook for an additional 30 seconds.
Pour chicken stock into pan, and stir. Add orzo, stirring to combine. Bring to a boil, cover, and reduce the heat to low. Simmer for 4 minutes.
Remove lid and add chopped broccoli. Stir to combine. Cover and cook for an additional 5 minutes, allowing broccoli to steam and pasta to finish cooking. If all of the liquid is absorbed, add an additional ¼ cup of stock as needed.
Remove lid and add half & half, shredded cheese, and cooked chicken. Stir to combine. Cook an additional 2-3 minutes on low, or until cheese has melted. Serve immediately.