Orzo with Chicken and Asiago

POINTS per serving 8

Yield/Serves: 4



1 cup water
1 can (16 oz.) fat-free, less-sodium chicken broth
12 oz. skinned, boned chicken breast, cut into bite-sized pieces
1 cups uncooked orzo (rice-shaped pasta)
1 cup frozen green peas, thawed
cup (2 oz.) grated Asiago cheese, divided
tsp. salt
tsp. dried rosemary, basil, or oregano
⅛ tsp. black pepper

Are you chickening out? Eating the same chicken dishes week in and week out can get old after awhile. But you can keep it fresh by throwing a new recipe into the mix on a regular basis, which is where our culinary friends at Cooking Light come in handy. ... 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


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, cup cheese, salt, herbs, and pepper. Top each serving with 1 Tbsp. cheese. This dish takes approximately 5 minutes to prepare and 25 minutes to cook.

Makes 4 servings (serving size: 1-1/4 cups). Nutritional values per serving: 384 calories, 45.7g carbohydrate, 64mg cholesterol, 5.9g fat, 656mg sodium, 34.3g protein, 179mg calcium, 3.3mg iron and 2.9g fiber.