Creamy Cauliflower & Chicken Orzo
Prep Time
Serves
Cooking Mode
1 tbsp olive oil
1 tbsp butter
1 tsp Roasted Garlic Seasoning Paste
2 cups thinly sliced cauliflower florets
1½ cups small pasta such as orzo
1 bay leaf
2 cups reduced sodium chicken broth
½ cup frozen Petite Peas
¼ cup grated Parmesan cheese
1½ cups sliced rotisserie chicken, skin removed
salt and pepper to taste
1 tbsp olive oil
1 tbsp butter
1 tsp Roasted Garlic Seasoning Paste
2 cups thinly sliced cauliflower florets
1½ cups small pasta such as orzo
1 bay leaf
2 cups reduced sodium chicken broth
½ cup frozen Petite Peas
¼ cup grated Parmesan cheese
1½ cups sliced rotisserie chicken, skin removed
salt and pepper to taste
Directions
1In 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.
Tips
1
Our whole roasted chickens give you about 4 cups (1 L) of meat – use leftovers for easy lunches and dinners later in the week.
Disclaimer
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Personal Note
Personal Note
