(This one goes fast because my chicken and orzo are already cooked: I just add them at the end.)

• 1 lb. skinless, boneless chicken cut into chunks
• 1 tsp Italian seasoning
• Salt and pepper to taste
• EVOO
• 1 cup chopped onion
• 1 TBS chopped garlic
• 4 cups broccoli florets , 3 cups chicken broth
• 1 cup orzo (or pasta if you prefer)
• 5-6 oz. Alouette or Boursin garlic and herb cheese (stock up when they are BOGO)
• 1/3 cup grated Parmesan
• 1/2 cup shredded Cheddar (plus ¼ cup more for topping)
• 2 TBS chopped chives or green scallions

Combine chicken with seasonings in a bowl and toss. Heat 1 TBS oil, add chicken and cook over medium high until golden brown. Transfer to a bowl. (or toss cooked chicken with seasoning and set aside)

Lower heat to medium. Add 1 TBS oil and the onion. Cook until onion is slightly browned. Add garlic and toss in the broccoli. Stir for about 3 minutes. Add broth and orzo, bring to a boil. Reduce heat to medium and let simmer for 12-15 minutes or until orzo is al dente (if you use pre-cooked orzo, reduce broth by ½ cup and simmer for 5 minutes).

Reduce heat to medium low and stir in garlic and herb cheese, cheddar and Parmesan, one cheese at a time until blended. Remove from heat and stir in 2 TBS chives.

Fold the chicken into the cheesy mixture and top with remaining Cheddar and chives. Place under preheated broiler for 1 minute.