Chicken with Orzo, Broccoli & Tomatoes

This has been a standard weeknight recipe in my house for years - everyone loves it and when the kids were little, it always did me proud that they willingly ate broccoli (which they still do-maybe it was from years of eating this dish).  For variation, I'd occasionally substitute 1 cup of thawed frozen corn for the tomatoes. This recipe makes enough for a large crowd (or leftovers the next day) but can easily be adjusted in half.  Preparation and cooking time is minimal and the result is terrific. To print this recipe click here.

4 T. Extra Virgin Olive Oil
2 lbs. boneless, skinless chicken breasts cut into 1 1/2 " pieces
4 garlic cloves, thinly sliced
1 large onion, chopped
4 c. chicken broth
1 lb. Orzo
4 c. broccoli florets
1/2 tsp. salt
4 turns of pepper mill
1 c. chopped and seeded tomatoes
1 c. shredded Parmigiano cheese

Heat 3 T. olive oil in a large skillet over medium heat until shimmering.  Add the chicken pieces and sauté on all sides until just cooked through, about 8-10 minutes.  Using tongs, remove the chicken to a bowl.  Add 1 T. olive oil to the pan, add the garlic and quickly sauté for 30 seconds; then add the onion and sauté 2-3 minutes until softened.  Add the chicken broth, scraping up the brown bits on the bottom of the pan.  Add the orzo, broccoli, salt & pepper, making sure all of the orzo is covered with the broth.  Cover, reduce heat to medium and cook for 7 minutes, stirring occasionally.  Add the cooked chicken and tomatoes and cook for 5 more minutes until the orzo is done.  Remove the skillet from the heat and add the Parmigiano cheese.  Serves 8-10.