Chicken Pasta Soup
Serve with crusty French or sourdough bread.

Serves 4

• 3/4 cup orzo or other very small shaped pasta
• 1 1/2 tablespoons olive oil
• 1 medium white onion, thinly sliced and chopped
• 6 cloves garlic, minced
• 2 jalapeño chiles, seeded and thinly sliced
• 3/4 pound skinless boneless chicken breasts, cut very thin strips
• 5 cups fat free chicken broth*
• 1/4 cup fresh lime juice
• 1 large tomato, seeded, chopped
• 1/4 cup chopped fresh cilantro
• Fresh sprigs of cilantro for garnish

Cook orzo in pot of boiling salted water until just tender. Drain well.
Heat oil in large saucepan over medium heat. Add onion, garlic, and chiles. Sauté until onion begins to brown, about 4 minutes. Add chicken; sauté 1 minute. Add broth, lime juice, and tomato. Simmer until chicken is cooked through, about 3 minutes. Mix in orzo, then chopped cilantro. Season soup with salt and pepper. Ladle soup into 4 bowls. Garnish with cilantro sprigs.

Per Serving: 311 Calories; 7g Fat (17.7% calories from fat); 38g Protein; 34g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 690mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.

* Use low sodium if you are watching your salt intake.

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