1 cup orzo
2 T chopped flat-leaf parsley
4 t olive oil
1 onion, finely chopped
4 garlic cloves, minced
1/2 t cinnamon
1/2 t salt
1/4 t ground ginger
1/4 t cayenne
2 8-oz jars tomato sauce (no salt added)
1 T honey
1 lb cooked chicken breast strips

1. Cook the orzo according to package directions. Drain and put in a serving bowl. Mix in the parsley and 2 tsp of the oil. Keep warm

2. Meanwhile, heat the remaining 2 tsp oil in a nonstick saucepan, then add the onion, garlic, cinnamon, salt, ginger, and cayenne. Saute until onion is soft, then stir in the tomato sauce and honey. Cook, stirring frequently, until the sauce comes to a boil. Add the chicken and heat to serving temp. Spoon the chicken and sauce over the orzo.

401 cal, 9g Fat, 8 points