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scott eggers
Posts:
948
From:
Chicago
Registered:
8/25/07
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(1 of 1)
Orzo with Chicken and Asiago
May 16, 2009 7:15 PM
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We had this for lunch and will have it again.
Adapted from Cooking Light
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 pot, bring to a boil. Add chicken and pasta; bring to a boil. Reduce heat; simmer 12 minutes, stirring occasionally (the moisture should be almost gone). Remove from heat; stir in peas, 1/4 cup cheese, salt, herbs, and pepper. Let it set a few min. Top each serving with 1 tablespoon cheese.
I add a few snow pea pods cut into 1 inch pieces.
I think some grated carrot would be good added with the herbs to give it some crunch and color. Or some finely julienne colored peppers might be nice.
I will try it with milk instead of water.
Chopped broccoli should work instead of peas.
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