- Prep Time
- 5 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 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
- 1½ cups
- small pasta such as orzo
- 375 mL
- 1
- bay leaf
- 2 cups
- reduced sodium chicken broth
- 500 mL
- ½ cup
- frozen Petite Peas
- 125 mL
- ¼ cup
- grated Parmesan cheese
- 60 mL
- 1½ cups
- sliced rotisserie chicken, skin removed
- 375 mL
- salt and pepper to taste
Directions
Step 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
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Nutrition Facts
- Nutrition Description:
- ¼ of the recipe
- Calories:
- 360
- Fat:
- 13 g
- Saturated Fat:
- 4 g
- Carbs:
- 36 g
- Fibre:
- 4 g
- Cholesterol:
- 65 mg
- Protein:
- 25 g
- Sodium:
- 660 mg
