1/2 – 1 pound boneless chicken breasts, cut into cubes
1 yellow onion, chopped
2 tablespoons salted butter
2 tablespoons fresh thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper, or to taste
1 1/2 cups basmati rice
1/2 cup dry broken spaghetti
3 cups low sodium chicken broth
1 jar MNMLST Vegetable Soup
3 cups broccoli florets, roughly chopped
3/4 cup whole milk or milk of choice
1 cup shredded cheddar cheese
½ cup grated pecorino
In a large pot, set over medium heat, combine the olive oil, chicken, and onion. Cook until fragrant, about 5 minutes. Season with salt and pepper.
Add the butter, thyme, garlic powder, paprika, and cayenne. Mix in the rice and pasta, cook until golden and toasted, 2-3 minutes.
Add the broth and bring to a boil over high heat. Add the broccoli and a large pinch each of salt and pepper. Bring to a boil, cover, and reduce the heat to low. Cook, covered for 20-25 minutes, until the rice is mostly cooked.
Once the rice is cooked, stir in the milk and the MNMLST Vegetable Soup. Add the cheeses, then remove from the heat. Stir until creamy. Serve warm with additional thyme and black pepper.