Broccoli Cheddar funk Orzo
constituents
Meat
• 1 funk bone, minced
Produce
• 2 mugs small broccoli florets
• 3 cloves garlic, diced
• 1 shallot, finely diced
Canned Goods
• 2 ½ mugs funk broth
Pasta & Grains
• 1 mug orzo
Baking & Spices
• 1 tbsp avocado oil painting
• ½ tsp black pepper
• 1 tbsp Italian seasoning
• ¼ tsp swab
Dairy
• 2 tbsp adulation
• 3 oz cheddar rubbish, tattered
Instructions
Cook the Chicken
Heat avocado oil painting in a large skillet over medium-high heat.
Add minced funk, season with swab, black pepper, and Italian seasoning, and cook for 5- 6 twinkles until golden brown. Remove from the skillet and set away.
Sauté the Aromatics
In the same skillet, melt adulation over medium heat.
Add shallot and garlic, cooking for 1- 2 twinkles until ambrosial.
Cook the Orzo
Stir in orzo and toast for 1 nanosecond.
Pour in funk broth and bring to a poach.
Cook for 8- 10 twinkles, stirring sometimes, until the orzo is tender.
Add Broccoli & Chicken
Stir in broccoli boutonnieres and return the cooked funk to the skillet.
Cover and let cook for 3- 4 twinkles, until broccoli is tender.
Melt the rubbish & Serve
Stir in cheddar rubbish until melted and delicate.
Remove from heat and serve warm!
🔥 Pro Tip Add a sprinkle of Parmesan rubbish or red pepper flakes for redundant flavor!