 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
I made this recipe when I needed a quick side-dish to chicken and veal marsala. For added moisture, I put some of the marsala sauce in the orzo. Ingredients:
4 cups orzo pasta, cooked according to package |
15 ounces diced tomatoes |
2 cups chicken broth |
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons olive oil |
3 tablespoons fresh parsley, chopped |
3 tablespoons fresh basil, chopped |
2 tablespoons fresh oregano, chopped |
1 garlic clove |
Directions:
1. Over medium-low heat in a large skillet, melt the butter with the olive oil.
2. Saute the garlic for about 30 seconds, or until fragrant.
3. Add orzo and diced tomatoes and mix well together.
4. Stir in the herbs.
5. Stir frequently until all the ingredients are heated through.
6. Serve and enjoy! :).
|
|