“From a BH & G mag.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring chicken broth to boiling in a 4 quart Dutch oven; add orzo. Return to boiling; reduce heat and cook for 7 minutes.
  2. Meanwhile, cut chicken breast crosswise into 1/4 inch strips; set aside. Wash asparagus; break off woody bases where spears snap easily. Bias-cut asparagus into 1 1/2 inch pieces. Add chicken strips and asparagus to broth; cook 3 minutes more.
  3. Stir swiss chard, tomatoes, and ham into Dutch oven. Heat through. If desired, top each serving with chives or parsley.

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