Step 1

Heat oil in a large skillet over medium heat. When oil is hot, add shallots and cook until fragrant, about 3-4 minutes. Add the butter, garlic, and orzo, and cook until orzo is slightly golden and toasted; being careful not to burn it; 1-2 minutes. Add broccoli to skillet and cook an additional minute or two.

Step 2

Pour in broth and 1/2 c milk, and season with salt and pepper.  Bring to a rolling boil, then reduce heat, cover and simmer for 10-12 minutes, stirring every few minutes, until orzo is cooked/al dente and liquid has reduced. You may need to an additional 1/2 cup of chicken broth.

Step 3

Add in shredded chicken and remaining 1/2 c milk; stir and simmer another 2-3 minutes. (You want the consistency to be creamy, not soupy! Simmer for a few extra minutes if you need liquid to reduce down)

Step 4

Stir in cheddar cheese and adjust salt and pepper at this time.

Step 5

Garnish with fresh parsley and serve! ENJOY!!!