Orzo with Asiago & Chicken

Prep: Cut your chicken breasts into bite-size pieces, grate your cheese (I used mostly Asiago but added in some Parmesan as well), and thaw out your 1 cup of frozen peas.

Combine the water and chicken broth in a Dutch oven or large stockpot; bring to a boil. Add chicken and pasta; bring to a boil again. Reduce the heat. Stir often while it simmers 12 minutes or until most of the liquid is gone and pasta thickens up.

Remove from heat. Stir in peas, 1/4 cup cheese or more if you’d like, salt, your herb of choice and pepper until well combined. Taste so you can adjust the seasonings to your likings.

Use the remaining cheese to top each serving.