Chicken Artichoke & Broccoli Orzo Skillet

• 2 Tablespoons Olive Oil
• 1 Onion, Chopped
• 1 pinch Red Pepper Flakes
• 3 cloves Garlic, Chopped
• Salt And Pepper
• 1 cup Orzo
• 2 cups Chicken Broth
• 1- 1/2 cup Cherry Tomatoes, Halved
• 7- 1/2 ounces, weight Canned Marinated Artichoke Hearts, Drained And Rough Chopped
• 2 cups Broccoli Florets
• 2 ounces, weight Cream Cheese
• 3 Tablespoons Feta (crumbled)
• 1 cup Chicken, Cooked, Chopped Or Shredded
• Parmesan Cheese, Fresh Grated

1. Heat olive oil over medium heat in a large skillet.
2. Then add onion and pepper flakes and cook until softened, 4-5 minutes.
3. Add garlic with pinch of salt and pepper and continue to cook for 2-3 minutes.
4. Stir in orzo and cook, stirring often for another 2-3 minutes.
5. Add broth, tomatoes, artichoke hearts and broccoli.
6. Bring to a simmer; cover and cook 4-5 minutes.
7. Stir in cream cheese, feta and chicken until cheese is melted and combined.
8. Bring back to a simmer, cover, turn off the heat and allow it to sit for 15 minutes or until orzo is al dente.
9. Serve with fresh grated Parmesan cheese.

olive oil, onion, red pepper, garlic, salt, orzo, chicken broth, cherry tomatoes, hearts, broccoli florets, weight cream cheese, chicken, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/chicken-artichoke-broccoli-orzo-skillet/ (may not work)