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4 teaspoons all-purpose flour
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
1 tablespoon olive oil
1 tablespoon light butter (I used Land O’Lakes)
6 oz uncooked wheat orzo pasta
2 garlic cloves, minced
2 cups reduced sodium fat free chicken broth
1 cup fresh asparagus spears cut into 1” pieces
3 tablespoons fresh lemon juice
1 cup halved grape tomatoes
2 tablespoons chopped fresh basil
Additional salt to taste
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