# What You’ll Need:
→ Proteins
01 - 1 lb lean ground turkey
→ Vegetables
02 - 1 medium head broccoli, cut into small florets (about 12 oz)
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, minced
→ Pasta & Dairy
05 - 9 oz orzo pasta
06 - 3 cups low-sodium chicken broth
07 - ¾ cup whole milk
08 - ½ cup finely grated parmesan cheese
09 - 2 tablespoons cream cheese
→ Pantry
10 - 2 tablespoons olive oil
11 - ½ teaspoon dried thyme
12 - ½ teaspoon dried oregano
13 - ¼ teaspoon crushed red pepper flakes
14 - Salt and black pepper to taste
→ Garnish
15 - Fresh parsley, chopped
16 - Extra parmesan cheese
# Steps:
01 - Heat olive oil in a large deep skillet over medium heat. Add ground turkey and cook, breaking up with a spoon, until browned and cooked through, about 5 to 6 minutes.
02 - Add chopped onion and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add broccoli florets, dried thyme, oregano, and red pepper flakes. Cook, stirring, for another 2 minutes.
04 - Stir in orzo and pour in chicken broth and milk. Season with salt and pepper. Bring to a simmer, then reduce heat to medium-low.
05 - Cover and cook for 10 minutes, stirring occasionally to prevent sticking, until orzo reaches al dente consistency and broccoli is tender.
06 - Stir in cream cheese and parmesan until melted and sauce reaches creamy consistency. Adjust seasoning as needed.
07 - Remove from heat and let stand for 2 to 3 minutes to allow sauce to thicken.
08 - Garnish with fresh parsley and extra parmesan before serving.
