Broccoli, cream cheese, pesto Genovese & chicken apaki orzo

• 150gr medium orzo
• 40gr broccoli florets
• 20gr pesto Genovese
• 40gr caramelized onion
• Extra virgin olive oil Castello del Barone Juice from half a lime
• 60gr cream cheese
• 500gr vegetable broth
• 40gr chicken apaki (a greek charcuterie)
• Salt / pepper

In a pan, sauté the onion and broccoli with extra virgin olive oil and add the orzo.

Slowly add the broth and stir constantly until the orzo is cooked.

Season with salt and pepper, remove from heat, add the cream cheese and mix.

Serve by adding small spoonfuls of the Genovese pesto & sliced chicken apaki.