# What You Need:
→ Proteins
01 - 1.1 lbs ground turkey
→ Vegetables
02 - 1 medium head broccoli, cut into small florets
03 - 1 small yellow onion, finely diced
04 - 3 cloves garlic, minced
→ Pasta
05 - 9 oz orzo pasta
→ Dairy
06 - ¾ cup heavy cream
07 - ½ cup freshly grated Parmesan cheese
08 - 2 tbsp unsalted butter
→ Liquids
09 - 2 cups low-sodium chicken or vegetable broth
10 - ½ cup milk
→ Herbs & Spices
11 - 1 tsp dried thyme
12 - ½ tsp dried oregano
13 - ½ tsp crushed red pepper flakes, optional
14 - Salt and freshly ground black pepper to taste
→ Finishing
15 - 1 tbsp olive oil
16 - Zest of 1 lemon, optional for garnish
17 - Extra Parmesan for serving
# How-To:
01 - Heat olive oil and butter in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in ground turkey, season with salt, pepper, thyme, and oregano. Cook, breaking up the meat with a spoon, until browned and cooked through, approximately 5-6 minutes.
04 - Add orzo to the pan, stirring to coat in the aromatics and turkey fat for 1 minute.
05 - Pour in broth and milk. Bring to a simmer, then reduce heat to low. Cover and cook for 7 minutes, stirring occasionally.
06 - Add broccoli florets, stir well, and cover again. Cook for another 5-6 minutes until orzo reaches al dente texture and broccoli becomes just tender.
07 - Pour in heavy cream and Parmesan cheese. Stir until the sauce becomes creamy and coats the orzo evenly. Adjust seasoning and add red pepper flakes if desired.
08 - Remove from heat and let rest for 2 minutes to allow sauce to thicken slightly. Serve hot, garnished with lemon zest and extra Parmesan if desired.
