Orzo with Chicken and Asiago

D and I must have missed the boat when it came to all the wonderful reviews of this on CL. Both of us thought it was plain. We see ways to make it better (sautee the chicken with S&P& and herbs). But really it wasn't all that. We had with a spinach salad.

D said it was easy.

Orzo with Chicken and Asiago

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


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

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.

CALORIES 384 (14% from fat); FAT 5.9g (sat 2.9g,mono 1.5g,poly 0.7g); IRON 3.3mg; CHOLESTEROL 64mg; CALCIUM 179mg; CARBOHYDRATE 45.7g; SODIUM 656mg; PROTEIN 34.3g; FIBER 2.9g

Cooking Light, MAY 1999