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Orzo with Chicken and Asiago

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.

Cooking Light MAY 1999

  • Yield: 4 servings (serving size: 1 1/4 cups)

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 384
  • Calories from fat: 14%
  • Fat: 5.9g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 34.3g
  • Carbohydrate: 45.7g
  • Fiber: 2.9g
  • Cholesterol: 64mg
  • Iron: 3.3mg
  • Sodium: 656mg
  • Calcium: 179mg
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Orzo with Chicken and Asiago recipe

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