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Chicken with Pan-Roasted Cauliflower and Orzo

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By Betty Crocker Kitchens
Updated Feb 21, 2017
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Chicken with Pan-Roasted Cauliflower and Orzo

  • Prep Time 10 min
  • Total 20 min
  • Servings 4
  • Ingredients 9
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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

  • Step 
    1
    In 12-inch nonstick skillet, heat oil over medium heat. Add cauliflower; cook about 5 minutes, stirring occasionally, until lightly browned.
  • Step 
    2
    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.
  • Step 
    3
    Stir in arugula. Cover; let stand about 1 minute or until arugula is partially wilted. Sprinkle with cheese before serving.

Nutrition

380 Calories
14g Total Fat
28g Protein
35g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
780mg
33%
Potassium
490mg
14%
Total Carbohydrate
35g
12%
Dietary Fiber
3g
14%
Sugars
2g
Protein
28g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
40%
40%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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