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)
• 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

1. Combine water and broth in a Dutch oven; bring to a boil.

2. Add chicken and pasta; bring to a boil. Reduce heat; simmer 12 minutes, stirring occasionally.

3. Remove from heat; stir in peas, 1/4 cup cheese, salt, herbs, and pepper.

4. Top each serving with 1 tablespoon cheese.

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