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Orzo with Chicken and Asiago




Source of Recipe


Unknown


List of Ingredients




1 cup water
1 can fat-free -- (16-ounce)
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 grated Asiago cheese -- (2 ounces) divided
1/4 teaspoon salt
1/4 teaspoon dried rosemary -- basil, or oregano
1/8 teaspoon black pepper


Recipe




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.

YIELD: 4 servings (serving size: 1-1/4 cups)
PREPARATION TIME: 5 minutes
COOKING TIME: 25 minutes

NOTES : Broth-infused pasta gives this dish a character similar to risotto, but it's a lot less fussy--ready to serve in half an hour.