Chicken With Pan-Roasted Cauliflower And Orzo
Ingrediënten
- 1 tablespoon olive oil
- 2 cups bite-size fresh cauliflower florets
- 1½ cups chicken broth from 32-oz carton
- 1¼ lb boneless skinless chicken thighs cut into bite-size pieces
- 1 cup uncooked orzo or rosamarina pasta 6 oz
- ¼ cup thinly sliced green onions with tops 4 medium
- 1 can diced tomatoes with basil garlic and oregano, drained
- 2 cups packed arugula leaves
- ½ cup shredded Parmesan cheese 2 oz
Instructies
- In 12-inch nonstick skillet, heat oil over medium heat.
- Add cauliflower; cook about 5 minutes, stirring occasionally, until light brown.
- Add broth, chicken, orzo, green onions and tomatoes.
- Heat to boiling.
- Reduce heat; cover and simmer 8 to 10 minutes or until chicken is no longer pink in center and orzo is tender.
- Remove from heat.
- Stir in arugula.
- Cover; let stand about 1 minute or until arugula is partially wilted.
- Sprinkle with cheese before serving.
Notes / Tips / Wine Advice:
Quick Variation:
Prefer white meat chicken to dark? You can substitute bite-size pieces of boneless skinless chicken breast for the chicken thighs. If you have fresh baby spinach leaves on hand, go ahead and substitute them for the arugula.
Nutritional Information
Calories: 380 kcal
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