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Chicken with Pan-Roasted Cauliflower and Orzo
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Prep Time:
10 minutes
Total Time:
20 minutes
Ingredients:
  • 1 tablespoon olive oil
  • 2 cups bite-size fresh cauliflower florets
  • 1 1/2 cups Progresso™ chicken broth (from 32-ounce carton)
  • 1 1/4 lb boneless skinless chicken thighs, cut into bite-size pieces
  • 1 cup uncooked orzo or rosamarina pasta (6 oz)
  • 1/4 cup thinly sliced green onions with tops (4 medium)
  • 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, drained
  • 2 cups packed arugula leaves
  • 1/2 cup shredded Parmesan cheese (2 oz)
Instructions:
  • Heat oil in a 12-inch nonstick skillet over medium heat. Add cauliflower and cook for about 5 minutes, stirring occasionally, until lightly browned.
  • Combine the broth, chicken, orzo, green onions, and tomatoes in a pot and bring to a boil. Lower the heat, cover, and simmer for 8 to 10 minutes until the chicken is cooked through and the orzo is tender. Remove from heat.
  • Gently fold in fresh arugula. Cover and allow to sit for about 1 minute until the arugula begins to wilt slightly. Finish by sprinkling with cheese just before serving.

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