|¾ cup (175 mL)||Italpasta Orzo|
|1 tbsp (15 mL)||Italpasta Extra Virgin Olive Oil|
|1||shallot finely chopped|
|1 cup (250 mL)||thinly sliced carrots|
|1 cup (250 mL)||thinly sliced celery|
|1 tbsp (15 mL)||finely chopped fresh thyme|
|½ tsp (2 mL)||salt|
|6 cups (1.5 L)||sodium-reduced chicken broth|
|2 cups (500 mL)||chopped cooked chicken|
|12||asparagus spears chopped|
|½ cup (125 mL)||peas|
|¼ cup (60 mL)||chopped assorted fresh herbs, such as parsley, basil and tarragon|
- Heat the oil in a large saucepan set over medium heat. Add the shallot, carrot, celery, thyme and salt. Cook for 5 minutes or until softened but not browned.
- Add the broth and bring to a boil. Add the chicken, asparagus, peas and orzo. Cook for 6 minutes or until the orzo is tender. Stir in the fresh herbs just before serving.
Calories per serving 321, Fat 6 g, Cholesterol 35 mg, Sodium 721 mg, Carbohydrates 42 g, Fibre 3 g, Sugar 4 g, Protein 20 g
- One serving contains 22% of the %DV of Vitamin C.