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Orzo with Chicken and Asiago

Yield 4 servings (serving size: 1 1/4 cups)
This easy chicken dinner is truly a one-dish meal because you cook both the chicken and the pasta in the same pot, then add the peas, herbs and cheese.

Ingredients

  • 1 cup water
  • 1 (16-ounce) can fat-free, less-sodium chicken broth
  • 12 ounces skinned, boned chicken breast, cut into bite-size pieces
  • 1 1/4 cups uncooked orzo (rice-shaped pasta)
  • 1 cup frozen green peas, thawed
  • 1/2 cup (2 ounces) grated Asiago cheese, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried rosemary, basil, or oregano
  • 1/8 teaspoon black pepper

Nutrition Information

  • calories 384
  • caloriesfromfat 14 %
  • fat 5.9 g
  • satfat 2.9 g
  • monofat 1.5 g
  • polyfat 0.7 g
  • protein 34.3 g
  • carbohydrate 45.7 g
  • fiber 2.9 g
  • cholesterol 64 mg
  • iron 3.3 mg
  • sodium 656 mg
  • calcium 179 mg

How to Make It

  1. Combine water and broth in a Dutch oven; bring to a boil. Add chicken and pasta; bring to a boil. Reduce heat; simmer 12 minutes, stirring occasionally. Remove from heat; stir in peas, 1/4 cup cheese, salt, herbs, and pepper. Top each serving with 1 tablespoon cheese.

    Photo: Lee Harrelson