How To make Risotto Style Orzo with Tomatoes and Asiago Cheese
How To make Risotto Style Orzo with Tomatoes and Asiago Cheese
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1 1/2 cups orzo Salt 1 1/2 tablespoons olive oil 1 medium minced onion 3 large cloves garlic
minced 3/4 cup chicken stock or canned chicken broth 3 medium tomatoes, peeled :
seeded, diced 1/4 cup grated Asiago cheese 3 tablespoons minced fresh parsley Ground black pepper TO COOK: Bring 3 quarts water to boil in a large saucepan. Add orzo and 1 1/2 teaspoon. salt; cook until orzo is just tender, about 12 minutes. Drain and cool orzo slightly. Meanwhile, heat oil in a medium skillet. Add onions and garlic; sautE until softened, about 3 minutes. Stir in orzo, chicken stock, and tomatoes; bring to boil and simmer, stirring often until liquid is absorbed by the orzo, about 5 minutes. Stir in grated cheese and parsley. Season with 1/2 teaspoon. salt and 1/4 teaspoon. pepper or to taste. Serve immediately.
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1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 small zucchini, chopped
1 tub (10 oz.)PHILADELPHIA Italian Cheese and Herb Cooking Creme
1/2 cup chopped tomatoes
2 cups hot cooked orzo pasta
Directions
Cook chicken and zucchini in large nonstick skillet on medium heat 6 to 7 min. or until chicken is done.
Add cooking creme and tomatoes; cook and stir 2 min.
Serve over pasta.