2 cups orzo pasta
2 cloves of garlic, chopped
2 zucchini chopped
1 yellow squash
1 cup peas
4 carrots chopped ( I cook first then add )
2 cups lowfat chicken stock
2 tablespoons butter
2 tablespoons flour
salt & pepper
Bring a large pot of water to a boil for orzo pasta. Cook orzo according to package directions.
Meanwhile, heat a skillet with 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the zucchini and yellow squash and season with salt and pepper, cook 5-10 minutes. Add 2 cloves chopped garlic and toss a minute, then add the peas and cooked carrots to the pan and simmer until all the vegetables are soft (cooked through)
Melt the butter in a pan, add the flour and cook a minute or two then add 2 cups chicken stock and stir until thickened.
Drain orzo and add to the pan with the vegetables, add the sauce.
You can add cubed cooked chicken or shrimp if you like.