One Pan Orzo

1 pound ground chicken

Extra virgin olive oil

1 small onion, diced small

1 small carrot, diced small

1 bell pepper, diced small

1 small head of broccoli, florets removed and chopped small

1 plum tomato, diced small

1 small jalapeno, minced

2 cloves of garlic, minced

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon parsley

2 cups uncooked orzo

1/2 cup chopped artichokes

1 15 ounce can crushed tomatoes

4 cups low sodium beef broth (or any broth you like)

1 tablespoon tomato paste

1 tablespoon Calabrian chilis (optional)

1/2 cup cheddar cheese

1/4 cup Parmesan cheese, plus more for garnish

2 teaspoon fat free sour cream or Greek yogurt

Salt and pepper, to taste

Take out a pot and add a teaspoon of olive oil. Bring to a high heat and brown your ground turkey for about 4-5 minutes. Then add the onion, bell pepper, carrot, broccoli, tomato, and jalapeno. Cook on low to medium heat for 5-7 minutes, or until the vegetables are tender. Season with salt and pepper. Then, add the garlic and cook for another minute. Next, add the orzo and cook for another minute to toast and then add the chopped artichokes, crushed tomatoes, beef stock, tomato paste, and Calabrian chilis. Season with more salt and pepper, then bring the mixture up to a boil, then down to a simmer, cover and cook for 10 minutes or so, or until the orzo is cooked. Make sure to stir every minute or so, so the orzo doesn't burn or get stuck to the bottom of the pan.
Finish with the cheddar cheese, parmesan cheese, and sour cream off the heat. Stir to combine, taste for seasonings and enjoy!

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