Orzo with Chicken and Asiago

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

Calories:

384 (14% from fat)

Fat:

5.9g (sat 2.9g,mono 1.5g,poly 0.7g)

Protein:

34.3g

Carbohydrate:

45.7g

Fiber:

2.9g

Cholesterol:

64mg

Iron:

3.3mg

Sodium:

656mg

Calcium:

179mg