3 C. reduced-sodium chicken broth
1 1/4 C. orzo pasta
1/2 C. each frozen green peas and packaged shredded carrots
1/2 C. cooked, peeled medium shrimp
1/4 C. prepared sun-dried tomato pesto
1 diced plum tomato
1/4 C. freshly grated Parmesan cheese

In a large pot or Dutch oven, bring broth to boil; add orzo. Cover and simmer 5 minutes. Add peas and carrots. Cover and simmer 5 minutes, until broth is almost absorbed. Add shrimp, pesto, tomato and 2 T. Parmesan cheese. Cover and let stand 2 minutes. Top with remaining cheese.

Yield: 6 servings
Calories: 355
Fat: 11g
Fiber: 3g