Creamy Cauliflower & Chicken Orzo

Prep time: 5min
Total time: 25min
Serves 4
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
1 1/2 cups
small pasta such as orzo
375 mL
1
bay leaf
0
2 cups
Chicken Broth, 35% Less Sodium
500 mL
1/2 cup
frozen Petite Peas
125 mL
1/4 cup
grated Parmesan cheese
60 mL
1 1/2 cups
sliced Gourmet Minute BBQ Chicken, skin removed
375 mL
Salt and pepper to taste
ΒΌ of the recipe
calories
360
fat
13 g
saturated fat
4.5 g
carbs
36 g
protein
25 g
cholestrol
65 mg
fibre
4 g
sodium
660 mg

Directions

  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.