If you play your cards right, the only dishes you'll have to wash from the preparation of this are a pot, a knife and a cutting board. (Well, and a grater.) I fiddled with a little bit, to substitute broccoli for the cauliflower and pump up the flavor a bit with more cheese and broth.
I started by pouring 3 cups chicken broth into a medium saucepan. Then I cut up 2 small broccoli stalks, separating the heads into small florets and peeling and slicing the stems. Then I cut 1 chicken breast half (about 1/2 pound) into bite-size pieces. When the broth had come to a boil, I added the chicken and stirred, then added 1 1/4 cups uncooked orzo. I simmered that for 12 minutes, adding the broccoli for the last 5 minutes of cooking time. At the end, I added 1/4 teaspoon each salt and dried oregano, 1/8 teaspoon pepper and lots and lots of grated Parmesan (about 1/2 cup, lightly packed). Served wtih more cheese on top.
This dish was great. The chicken was tender and flavorful, the broccoli cooked past the crisp stage but not limp. Reviewers of the original recipe had complained it was bland, so I added more cheese and used all chicken broth instead of broth and water, and it paid off. Todd loved it. My son had seconds. My daughter would only eat the pasta and a few pieces of chicken that I had thoroughly cleaned of other stuff. (She's at the stage where she doesn't want different foods touching each other on her plate.) In fact, I'd make this again exactly as I did it this time. (Although I'd serve it in shallow bowls instead of on plates.)
More quick chicken: