| 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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