Ingredients:

1 cup orzo, cooked
3 tablespoons olive oil
1-pound (about 4) chicken breast halves, cubed
1-pound asparagus, rinsed, ends cut, and chopped into 2-inch pieces
salt and fresh ground pepper, to taste
1 pint cherry tomatoes, halved For the Sauce
2 tablespoons olive oil
3 tablespoons all-purpose flour
½ cup vegetable or chicken broth
½ cup skim milk
¾ cup shredded parmesan cheese (not the grated kind that comes in a green container!)
salt and fresh ground pepper, to taste


Method:

1. Prepare orzo per directions on the box. 
2. In the meantime, heat olive oil in a large skillet over medium-high heat. 
3. Add chicken pieces and asparagus; season with salt and pepper. 
4. Cook for 8 to 10 minutes, or until chicken is cooked and browned on all sides. 
5. Add tomatoes and continue to cook for 2 to 3 minutes, or until tomatoes are tender; set aside. 
6. Heat olive oil in a large pan over medium-high heat. 
7. Sprinkle with flour; whisk to combine. 
8. Whisk in veggie or chicken broth; whisk until thoroughly combined. 
9. Whisk in milk, and bring the mixture to a simmer; allow to cook for 1 minute, or until thickened. 
10. Add parmesan cheese and season with salt and pepper; stir until cheese is melted. 
11. Drain Pasta. 
12. Add pasta and chicken mixture to the sauce. 
13. Toss well to combine.