• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Orzo with Turkey and Fennel

  • Recipe Submitted by on

Category: Poultry, Main Dish, Tomatoes

 Ingredients List

  • 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

 Directions

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.

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