Chicken with Pan-roasted Cauliflower and Orzo

Name: Chicken with Pan-roasted Cauliflower and Orzo
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 tablespoon olive oil; 2 cups bite-sized fresh cauliflower florets; 1 1/2 cups chicken broth; 1 1/4 lb boneless skinless chicken thighs, cut into bit sized pieces; 1 cup uncooked orzo or Rosemarina pasta (6 oz); 1/4 cup thinly sliced green onions (4 medium); 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, drained; 2 cups packed arugula or fresh baby Spinach; 1/2 cup shredded parmesean cheese

3 steps

Prep:25minCook:25min

Updated at: Thu, 17 Aug 2023 09:02:44 GMT

Nutrition balance score

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Ingredients

4 servings

1 tablespoonolive oil

2 cupsfresh cauliflower florets

bite-sized

1 ½ cupschicken broth

1.25 lbboneless skinless chicken thighs

cut into bit sized pieces

1 cuporzo pasta

uncooked, or Rosemarina

¼ cupgreen onions

thinly sliced

1 x 14.5 ozcan diced tomatoes with basil garlic and oregano

drained

2 cupsarugula

packed, or fresh baby Spinach

½ cupshredded parmesean cheese

Instructions

Step 1

In 12 inch nonstick skillet (quart sized cast iron), heat oil over medium heat. Cook cauliflower in oil about 5 minutes, stirring occasionally, until lightly browned.

Step 2

Add broth, chicken, pasta, onions, and tomatoes. Heat to boiling; reduce heat. Cover and simmer 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center and pasta is tender.

Step 3

Remove from heat. Stir in arugula; cover and let stand about 1 minute or until arugula us partially wilted. Sprinkle with cheese before serving.