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Creamy Cauliflower & Chicken Orzo
Makes 4


1 tbsp (15 mL) olive oil
1 tbsp (15 mL) butter
1 tsp (5 mL) Roasted Garlic Seasoning Paste
2 cups (500 mL) thinly sliced cauliflower florets
1½ cups (375 mL) small pasta such as orzo
1 bay leaf
2 cups (500 mL) reduced sodium chicken broth
½ cup (125 mL) frozen Petite Peas
¼ cup (60 mL) grated Parmesan cheese
1½ cups (375 mL) sliced rotisserie chicken, skin removed
salt and pepper to taste

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.