Orzo with turkey and fennel

2 Servings

Ingredients

Quantity Ingredient
2 teaspoons Olive oil
⅓ cup Minced onion
1 tablespoon Minced garlic
½ large Trimmed fennel bulb;in 1/3\"dice, about 1 cup
1½ cup Diced or chopped leftover turkey
3 tablespoons Minced fresh parsley
¼ teaspoon Dried sage
1 cup (6 ounces) orzo noodles; cooked, acc.to pkg
½ cup Turkey stock; or reduced-sodium canned chicken broth (1/2 to 3/4)
2 larges Plum tomatoes;outer shells only, in sm. dice, about 2/3 cup
¼ cup Grated imported Parmesan cheese
1 tablespoon Finely sliced fresh basil leaves
Salt; freshly ground black pepper

Directions

1. Heat oil in 12-inch, non-stick skillet over medium-high heat. When hot, add onion, garlic and fennel. Cook until hot, about 3 minutes, stirring often.

2. Add turkey, parsley, sage, cooked orzo and ½ cup turkey stock or chicken broth. Mix well. Heat through. Add tomato, cheese, basil, salt and plenty of fresh pepper. Toss well until combined. Adjust seasoning and add remaining ¼ cup stock or broth as needed. Serve hot.

Nutritional information (per serving): 447 calories, 33 g carbohydrates, 44 g

protein, 15 g fat, 115 mg cholesterol, 545 mg sodium.

Nutritional analysis by Jodie Shield.

MC formatting by bobbi744@...

NOTES : Yield: 2 main-course servings Preparation time: 20 minutes Cooking time: 10 minute

Recipe by: 1995, Abby Mandel, The Chicago Tribune Posted to MC-Recipe Digest V1 #719 by Roberta Banghart <bobbi744@...> on Aug 03, 1997

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