Orzo with Turkey and Fennel

Categories: Fennel | Main dishes | Tomatoes | Turkey | Bobbie - no

Serves: 2 Servings

Ingredients:

2 ts Olive oil
1/3 c Minced onion
1 tb Minced garlic
1/2 lg Trimmed fennel bulb;in
-1/3"dice, about 1 cup
1 1/2 c Diced or chopped leftover
-turkey
3 tb Minced fresh parsley
1/4 ts Dried sage
1 c (6 ounces) orzo noodles;
-cooked, acc.to pkg
1/2 c Turkey stock; or
-reduced-sodium canned
-chicken broth (1/2 to 3/4)
2 lg Plum tomatoes;outer shells
-only, in sm. dice, about
-2/3 cup
1/4 c Grated imported Parmesan
-cheese
1 tb Finely sliced fresh basil
-leaves
Salt; freshly ground black
-pepper

Instructions:
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 1/2 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 1/4 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@sojourn.com

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 on Aug 03, 1997

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