Chicken with Pan-Roasted Cauliflower and Orzo
Updated Feb 21, 2017
Chicken with Pan-Roasted Cauliflower and Orzo
- Prep Time 10 min
- Total 20 min
- Servings 4
- Ingredients 9
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
-
Step1In 12-inch nonstick skillet, heat oil over medium heat. Add cauliflower; cook about 5 minutes, stirring occasionally, until lightly browned.
-
Step2Add 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.
-
Step3Stir 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
2Tips from the Betty Crocker Kitchens
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