New recipe! 💕 this charred broccoli and chicken orzo is a perfect weeknight wonder dish

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New recipe! 💕 this charred broccoli and chicken orzo is a perfect weeknight wonder dish — briny capers, lightly charred broccoli, and a kinda-sorta cacio e pepe inspired sauce—it’s an easy, flavorful pasta to add to your rotation 💕 🥦 recipe below 👇

2 tbsp extra virgin olive oil, divided
1 lb ground chicken
1 tbsp Italian seasoning
2 tsp garlic powder
Crushed red pepper
1 yellow onion, peeled and diced
1 tbsp capers, drained
2 cups chicken stock
1 tsp Dijon mustard
1 lb broccoli, cut into florets
½ c grated Romano cheese
½ c grated Parm
1 tsp freshly cracked black pepper
8 oz dry orzo
2 tsp lemon juice
12–15 basil leaves, roughly chopped
Salt and pepper

Preheat oven to 450ºF.

Heat 1 tbsp extra virgin olive oil in a wide pot over medium heat. Add chicken and season with salt, pepper, Italian seasoning, garlic powder, and a pinch of crushed red pepper to taste. Cook for 12–15 mins, breaking it up with a spoon until cooked through.

Add onion and capers to the chicken. Cook 5 mins until the onions begin to soften.

Pour in the chicken stock and Dijon. Bring to a boil. Reduce heat and simmer for 20–25 mins or until sauce reduces by half. Taste and season.

Toss broccoli with 1 tbsp extra virgin olive oil on a baking sheet. Add salt, pepper, and a pinch of crushed red pepper. Arrange broccoli into an even layer and transfer to oven for 10 mins, until the broccoli begins to char around the edges. Remove and set aside.

Combine Romano, Parmesan, and black pepper in a bowl. Reserve a pinch of cheese for garnish.

Bring a pot of generously salted water to a boil. Add orzo and cook until 2 mins under al dente. Reserve 1 c of pasta cooking water. Drain.

Add ½ c of pasta water to the cheese. Whisk until smooth.

Add cooked orzo to chicken; toss to coat. Simmer 2–3 mins. Add chopped basil to the pot. Finish with cheese sauce and lemon juice. Stir until pasta is well-coated; add more pasta cooking water as needed. Add broccoli and simmer 1–2 mins. Taste and season. Turn off heat.

Spoon orzo onto a platter and garnish with more basil leaves and the reserved cheese. Enjoy!

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