Set a large pot of water over high heat and bring to a rolling boil. Season with salt (or a bouillon cube...see notes below) and add orzo and broccoli. Boil for 8 to 10 minutes, stirring occasionally, or until orzo is to desired tenderness.
Drain into a colander and return orzo and broccoli to pot. Stir in cheddar, Parmesan, and diced chicken/turkey. Season with salt and pepper, to taste. Serve immediately.
Notes
Instead of salting the pasta water, I like to give the recipe more flavor by seasoning it with a spoonful of Organic Chicken (or Vegetable) Better Than Bouillon (which is chicken/veggie base that can be substituted for a bouillon cube).
Be sure to coarsely chop the broccoli. If it's finely chopped, you will lose a lot of it through the colander when you drain the pasta and broccoli. Alternatively, you may cut it into florets and forgo the chopping.
Boiling the broccoli with the orzo will render it pretty tender. If you prefer your broccoli on the crisp side, boil the orzo alone and only add the broccoli during the last 4 minutes of cooking time.
VARIATIONS: Use different types of cheese (or add more cheese). Add additional flavorings (such as a teaspoon of mustard, or a pinch of nutmeg, or chopped fresh parsley, or a pinch of red pepper flakes, etc.). Omit the chicken for a vegetarian option.