Turkey Veggie Orzo Skillet is a delicious dish with ground turkey, broccoli, cauliflower, carrots, orzo pasta and Parmesan in a creamy sauce.
- 1½ cups fresh broccoli, cauliflower, carrots *a combination of all 3 (florets/sliced)
- ½ pound ground turkey
- ½ cup chicken broth
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- 7 Tablespoons orzo pasta (uncooked) = ⅓ cup + 2 Tbsp.
- 1 cup chicken broth
- 1 Tablespoon butter
- ½ cup low-fat milk (1%)
- ¼ cup finely grated Parmesan cheese + more for garnish, if desired
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Cut broccoli/cauliflower into small florets. Peel/slice carrots, as well (Total amount = 1½ cups combined veggies). Steam vegetables for 4-5 minutes; set aside.
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Cook ground turkey over medium heat in a large skillet, breaking apart meat as it cooks. Once done, drain any grease from the skillet.
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Stir ½ cup of chicken broth, lemon juice, Dijon, salt and pepper into the turkey until combined. Simmer on medium heat for 2 minutes, stirring occasionally.
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Add uncooked orzo and 1 cup chicken broth. Stir well, to combine ingredients. Cover skillet; cook (covered) on medium heat 9-10 minutes OR until liquid is absorbed, stirring a couple times while it cooks (to prevent sticking). Continue cooking until all liquid is absorbed and orzo is tender.
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Add butter, grated Parmesan and milk. Stir until butter has melted. Add steamed vegetables; stir gently until incorporated. Transfer to a serving dish, if desired. Sprinkle with more Parmesan cheese (optional). Serve hot. Enjoy!