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Prep Time
5 mins
Total Time
25 mins
Serves
4

Ingredients

1 tbsp
olive oil
15 mL
1 tbsp
butter
15 mL
1 tsp
Roasted Garlic Seasoning Paste
15 mL
2 cups
thinly sliced cauliflower florets
500 mL
1½ cups
small pasta such as orzo
375 mL
1
bay leaf
2 cups
reduced sodium chicken broth
500 mL
½ cup
frozen Petite Peas
125 mL
¼ cup
grated Parmesan cheese
60 mL
1½ cups
sliced rotisserie chicken, skin removed
375 mL
salt and pepper to taste

Directions

Step 1
In a large deep skillet, heat oil and butter over medium-high heat. Add garlic paste and cook until fragrant, about 30 sec. Add cauliflower and cook until tender and golden, about 5 min. Add orzo and bay leaf and stir until just coated with oil and butter. Add broth and cook, stirring often, until orzo is al dente and most of the liquid has been absorbed, about 12 min. Stir in peas, Parmesan and chicken and cook 1 min. Season with salt and pepper.

Tip

Our whole roasted chickens give you about 4 cups (1 L) of meat – use leftovers for easy lunches and dinners later in the week.
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Nutrition Facts

Nutrition Description:
¼ of the recipe
Calories:
360
Fat:
13 g
Saturated Fat:
4 g
Carbs:
36 g
Fibre:
4 g
Cholesterol:
65 mg
Protein:
25 g
Sodium:
660 mg