• 2-3/4 Tbs. olive oil
• 4 chicken breast fillets, cut into 1/2 inch strips
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 small green pepper, chopped
• 14 ounces canned crushed tomatoes, undrained
• 2 small chicken stock cubes, crumbled
• 2 cups water
• 1 cup orzo, or risoni pasta
• 1/4 tsp. chilli powder
• 1/2 tsp. seasoned pepper
• 1/4 tsp. dried thyme leaves
• 1/4 lb. leg ham, chopped
• 1/4 cup black olives, chopped

Heat oil in a heavy nonstick pan over medium high heat. Add chicken and cook, stirring, until lightly browned and tender. Drain chicken on absorbent paper. Add next 3 ingredients to pan. Cook, stirring, until onion is soft. Stir in tomatoes and next 7 ingredients. Bring to a boil. Cover pan, lower heat and simmer about 10 minutes or until pasta is tender. Add chicken, ham and olives to pan. Simmer, covered, further 10-12 minutes or until most of the liquid has been absorbed.

Per serving: calories 447, fat 14.8g, 30% calories from fat, cholesterol 126mg, protein 53.2g, carbohydrates 24.2g, fiber 3.7g, sugar 3.5g, sodium 509mg, diet points 9.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.0, Fruit: 0.0, Bread: 0.7, Lean meat: 0.0, Fat: 2.2, Sugar: 0.0, Very lean meat protein: 6.2

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The recommended wines are: White Zinfandel, Pinot Noir, or Merlot.