3 1/2 cups reduced sodium chicken broth                                                       1 pound uncooked whole wheat orzo pasta

1 cup water                                              4 cups arugula                                     3 tablespoons lemon juice

1 pound uncooked shrimp (31-40 per pound) peeled and deveined          1/2 teaspoon salt

1/4 teaspoon pepper                             1/2 cup Greek olives, halved             1 1/2 cups crumbled feta cheese

                                                                    Fresh basil leaves

Directions

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in broth, orzo and water. Bring to a boil; reduce heat. Simmer, uncovered, until orzo is al dente, 8-10 minutes.

Stir in shrimp, arugula, lemon juice, salt and pepper. Cook and stir until shrimp turn pink, 4-5 minutes. Stir in olives. Sprinkle with feta and fresh basil.

Total Time

Prep/Total Time: 30 min.

Makes

8 servings

Nutrition Facts

1 cup: 367 calories, 11g fat (3g saturated fat), 80mg cholesterol, 808mg sodium, 44g carbohydrate (1g sugars, 10g fiber), 22g protein.