Ingredients
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)
Preparation
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.
