Roasted Orzo pasta with broccoli, sun dried tomatoes, chicken and shrimp

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Step 1

• Prep and Sear: Season the chicken cubes with salt, pepper, and a pinch of Italian seasoning. Heat 1 tbsp of olive oil in a large skillet or oven-safe pan over medium-high heat. Cook the chicken for 5 minutes until browned and cooked through, then remove and set aside.

Step 2

• Cook Shrimp: Add the remaining oil to the same pan, toss in the shrimp, and cook for 2 minutes per side until pink. Remove and set aside with the chicken.

Step 3

• Toast Orzo: Add the dry orzo and minced garlic to the warm pan. Stir for 1-2 minutes to lightly toast the pasta.

Step 4

• Simmer/Bake: Pour in the chicken broth and scatter the chopped sun-dried tomatoes and broccoli florets over the top. Bring to a boil, then cover and simmer on low for 10-12 minutes (or bake covered at 350°F / 175°C for 25 minutes) until the liquid is absorbed and the orzo is tender.

Step 5

• Combine and Serve: Gently fold the cooked chicken and shrimp back into the warm orzo and broccoli mixture. Top with grated Parmesan cheese and serve right away.

Step 6

If you want, you can add a creamy sauce option (like heavy cream or Boursin cheese)