Creamy Orzo

This recipe makes a ton of food but the leftovers are fantastic!

Creamy Orzo

1 pound Orzo
2 tablespoons Olive Oil
1 (14.5-ounce) can Diced Tomatoes
1 1/4 cups Whipping Cream
1 Head of Broccoli
 2 cups of Chicken, cooked and pulled
3/4 cup Grated Parmesan
Garlic Salt and freshly ground Black Pepper

Cook orzo according to the package until tender but still firm to the bite, stirring often, about 8 minutes. Add a turn of oil to a heavy large frying pan and warm over medium heat. Add the tomatoes and cook until they are tender, about 8 minutes. Meanwhile, wash the broccoli and cut it into florets. Place florets into a bowl with 1/2 inch of water and cover with plastic wrap leaving one corner slightly open to vent. Microwave for 90 seconds. Add cream, broccoli  and orzo to the tomatoes and toss to coat. Remove the skillet from the heat. Sprinkle liberally with Parmesan and stir. Season the orzo with garlic salt and pepper, and serve.

Notes/Substitutions:  It may look like there is a lot of liquid left in the bottom of the pan initially, but al dente pasta will absorb most of it. Any remaining liquid helps keep leftovers moist during reheating (you can also drizzle a little whipping cream over cold leftovers before microwaving). Good substitutions for this dish include peas for broccoli, and turkey or shrimp for chicken!