| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Greek | Salads | 4 | Servings |
INGREDIENTS
| 1 | lb | Orzo pasta; cooked al dente |
| 1 | lb | Chicken breast; skinless and cubed |
| 1 | lb | "Baby" Shrimp |
| 1 | c | Sliced Black Olives |
| 1 | c | Zucchini; thinly sliced |
| 1 | c | Carrots; thinly sliced |
| 2 | c | Artichoke hearts; quartered |
| 2 | tb | Garlic; fine chopped |
| 2 | Sprigs Fresh Rosemary | |
| 1/2 | c | Olive oil |
| 1/4 | c | Balsamic vinegar |
| 2 | tb | Lemon juice; up to 3 |
| Salt And Pepper; to taste | ||
| 1/2 | lb | Feta cheese; crumbled |
INSTRUCTIONS
Saute chicken,* shrimp and garlic in 1/4 c. olive oil. Add zucchini, squash and carrots. Cook to desired doneness. Add to Orzo pasta. Add all other ingredients and mix well. Garnish with Feta cheese. *Chicken can also be grilled. Serve hot as an entree. Serve cold as a salad. Merchant's Club Nashville, Tennessee busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Mar 05, 1998
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