Ingredients
| 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 |
Steps
- 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.
Nutritional Information
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.