Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1/2 lbs. boneless skin less chicken, diced
2 tablespoons canola oil
1/2 teaspoon salt
¼ cup finely sliced green onion	Washed, trimmed and sliced thin
½ cup finely chopped carrot	Washed, peeled and diced
1 cup zucchini squash	Washed, trimmed and diced
1 cup summer squash	Washed, trimmed and diced
1 teaspoon poultry seasoning.
2 teaspoons parsley flakes
6 cup reduced sodium chicken broth
1/4 teaspoon ground black pepper
½ teaspoon garlic powder
1 cup Orzo noodles

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat the oil into a large stock and set over medium heat.
2	Season chicken  with salt and pepper. Once hot, add chicken and sauté until brown
3	Add the carrots and onions. Cook until tender
4	Add remaining ingredients (except noodles) and bring to a boil.
5	Reduce the heat to low, cover and cook at a low simmer until tender, approximately 10 to 15 minutes.  Add noodles and cook 8-10 minutes until noodles are tender.	Cook until internal temperature reaches 165°F.