chopped tomatoes, sundried tomatoes, spinach, chicken, roasted red peppers, olives, red onion, feta
Instructions
Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15-20 minutes.
Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to a shallow bowl. Garnish with basil sprigs.
Notes
I think it's important to use fresh basil for this recipe.Source: Adapted from Steve W., originally from Allrecipes.comYou're Gonna Bake It After Allbakeitafterall.com