20min · 4 servings Ingredients ▢ 2½ cups low sodium chicken broth ▢ 1½ cups dry orzo pasta (about 278 grams) ▢ 2 cloves garlic (finely minced) ▢ ½ teaspoon salt ▢ ¼ teaspoon black pepper ▢ ⅓ cup cream (any kind — heavy cream will give richer flavor, light cream will be a bit thinner) ▢ ¼ cup shredded Parmesan cheese ▢ 2 tablespoons fresh parsley Instructions Combine broth, pasta, garlic, salt and pepper in a medium skillet. Bring to a boil over medium-high heat, then reduce to medium-low and simmer, stirring often (you can cover or leave uncovered). Cook until most of the liquid is absorbed and the pasta is cooked to your preference. (If you want to cook the pasta further but the liquid is gone, just add a splash more broth). Stir