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Prep Time
5 mins
Total Time
25 mins


1 tbsp
olive oil
15 mL
1 tbsp
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
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


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.


Our whole roasted chickens give you about 4 cups (1 L) of meat – use leftovers for easy lunches and dinners later in the week.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
¼ of the recipe
13 g
Saturated Fat:
4 g
36 g
4 g
65 mg
25 g
660 mg
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