Chicken Garden Orzo

Chicken Garden Risotto from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
 * Serves: 6

Ingredients

 * 2 boneless, skinless chicken breast halves
 * 2 tablespoons oil
 * 1 large onion, finely chopped
 * 1 tablespoon minced garlic
 * 1¾ cups (12 ounces) uncooked orzo pasta
 * 2 cups broccoli flowerets, cut into bite-size pieces [or 1 package (10 ounces) frozen broccoli, thawed]
 * 2 cans (14½ ounces each) reduced sodium chicken stock or broth
 * 2 ears fresh corn, kernels cut from cobs [or 1 package (10 ounces) frozen corn, thawed]
 * ¼ teaspoon freshly ground black pepper
 * ¾ cup freshly grated Parmesan cheese

Directions

 * 1) Rinse chicken. Pat dry. Cut into 1-inch pieces.
 * 2) Heat oil in 12-inch skillet on medium-high heat. Add onion and garlic. Cook 2 minutes.
 * 3) Add orzo, broccoli and broth. Reduce heat to medium. Cover skillet. Cook 6 minutes, stirring frequently.
 * 4) Add chicken. Cook 6 minutes.
 * 5) Mix in corn and pepper. Cook 5 minutes.
 * 6) Remove pan from heat. Stir in cheese gently. Serve hot.