Orzo With Turkey And Fennel

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Chicago	Bobbie – no, Fennel, Main dishes, Tomatoes, Turkey	2	Servings

INGREDIENTS

2	t	Olive oil
1/3	c	Minced onion
1	T	Minced garlic
1/2		Trimmed fennel bulb, in
		1/3"dice about 1 cup
1 1/2	c	Diced or chopped leftover
		turkey
3	T	Minced fresh parsley
1/4	t	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		Plum tomatoes, outer shells
		only in sm. dice about
		2/3 cup
1/4	c	Grated imported Parmesan
		cheese
1	T	Finely sliced fresh basil
		leaves
		Salt, freshly ground black
		pepper
		Orange-Chipotle Pork Chops

INSTRUCTIONS

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. 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,  protein, 15 g fat, 115 mg cholesterol,
545 mg sodium.  Nutritional analysis by Jodie Shield.  MC formatting by
bobbi744@sojourn.com  NOTES : Yield: 2 main-course servings Preparation
time: 20 minutes  Cooking time: 10 minute Recipe by: 1995, Abby Mandel,
The Chicago  Tribune Posted to MC-Recipe Digest V1 #719 by Roberta
Banghart  <bobbi744@sojourn.com> on Aug 03, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 871 Calories From Fat: 335 Total Fat: 37.9g Cholesterol: 156.9mg Sodium: 4268.3mg Potassium: 1560.9mg Carbohydrates: 54.1g Fiber: 16.9g Sugar: 4.9g Protein: 77.7g