Chicken with Pan-Roasted Cauliflower and Orzo Recipe - BettyCrocker.com

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)