Orzo with Chicken and Asiago

From Cooking Light: 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
Photo by Dianne J.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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)

  • fresh herbs - rosemary, thyme, oregano

  • 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

Directions

Combine water and broth in a Dutch oven; bring to a boil. Add chicken and pasta; bring to a boil. Add herbs, 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

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