CHICKEN WITH ORZO

1 pound chicken breasts cut into chunks
1/4 teaspoon pepper 2 teaspoons olive oil 3/4 cup chopped green onions
1/2 cup diced carrot
1/2 cup diced ham
2 garlic cloves, minced 1 cup fat free, low sodium chicken broth
1/2 cup dry white wine or unsweetened apple juice
1/3cup fat free half and half
3 cups hot cooked orzo (about 1 1/2 cups uncooked)
1. Sprinkle chicken with pepper. Heat olive oil over medium heat in skillet and add chicken; cook until browned. Remove from pan.
2. Add onions, carrots, ham and garlic to pan; saute 4 minutes or until lightly browned. Stir in broth and wine, scraping to loosen browned bits. Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add half and half to pan and cook, uncovered, over medium heat for 5‐6 more minutes. Serve over orzo.
Yields 4 servings (1/4 chicken mixture and 3/4 cup orzo). Calories: 500; Fat: 9 grams