3-1/2 cups canned nonfat reduced-sodium chicken broth
5 cups water
8 oz. Orzo
4 oz. skinless, boneless chicken breast meat, cut into bite size pieces
4 carrots, shredded
2 green onions, thinly sliced including green portion
2 tablespoons chopped cilantro
1 tablespoon grated fresh ginger
½ teaspoon white wine vinegar
In a large saucepan over high heat, bring the broth and water to a boil. Add the orzo and cook just until tender, about 6 minutes.
Reduce heat to medium-low. Add the chicken, carrots, green onions, cilantro, ginger and vinegar. Cook, stirring occasionally, until the chicken is opaque throughout and the vegetables are tender but still firm, about 4 minutes.
Makes: 6 servings