Recipe - Orzo With Turkey And Fennel

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

1. Heat oil in 12inch, nonstick skillet over mediumhigh heat. When hot,
add onion, garlic and fennel. Cook until hot, about 3 minutes, stirring
often.

2. Add turkey, parsley, sage, cooked orzo and One half 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 One fourth 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 maincourse servings Preparation time: 20 minutes Cooking
time: 10 minute
Recipe by: 1995, Abby Mandel, The Chicago Tribune Posted to MCRecipe
Digest V1 #719 by Roberta Banghart bobbi744@sojourn.com on Aug 03, 1997