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his Chicken with Skillet-Roasted Cauliflower & Orzo dish is loaded with flavors and textures and is ready in 20 minutes. Bump the flavor even more by adding grating Parmesan cheese on top.
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Chicken with Skillet-Roasted Cauliflower and Orzo

This Chicken with Skillet-Roasted Cauliflower & Orzo dish is loaded with flavors and textures and is ready in 20 minutes. Bump the flavor even more by adding grating Parmesan cheese on top.
Author: Lisa Kerhin

Ingredients

  • 1 tablespoon olive oil
  • 2 cups bite-size fresh cauliflower florets
  • 1 1/2 cups unsalted chicken stock
  • 1 1/4 lb boneless skinless chicken breasts cut into bite-size pieces
  • 1 cup uncooked orzo pasta 6 oz
  • 1/4 cup thinly sliced green onions with tops 4 medium
  • 1 can 14.5 oz fire-roasted diced tomatoes, drained
  • 2 cups fresh baby spinach leaves
  • 1/2 cup grated or shredded Parmesan cheese

Instructions

  • 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 fire-roasted 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 spinach. Cover; let stand about 1 minute or until spinach is partially wilted. Sprinkle with cheese before serving.

Notes

Recipe adapted from Betty Crocker's, The Big Book of One-Pot Dinners