Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.