CHICKEN WITH PAN-ROASTED CAULIFLOWER AND ORZO

Chicken with Pan-Roasted Cauliflower and Orzo image

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of 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)

Steps:

In 12-inch nonstick skillet, heat oil over medium heat. Add cauliflower; cook about 5 minutes, stirring occasionally, until lightly browned.
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.

Nutrition Facts : Calories 380, Carbohydrate 35 g, Cholesterol 55 mg, Fiber 3 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 2 g, TransFat 0 g