This recipe has a wonderful blend of flavours. The presentation with the poached egg is extraordinary! A bit of bright green, peppery arugula and some shavings of cheese, you are a star!
|2 cups||(500 mL) Orzo pasta|
|2 tbsp||(30 mL) Butter|
|1||(8 oz/250 g) Package Cremini mushrooms, finely chopped|
|1||Small onion, finely chopped|
|2||Cloves garlic, minced|
|1||Small red pepper, diced|
|2||Schneiders® Grill’ems® Sausages, thinly sliced|
|1||(400 g) Package Maple Leaf Prime Naturally® Italian Style Fully Cooked Chicken Strips|
|1/2 cup||(125 mL) Grated Parmesan cheese|
|1 cup||(250 mL) Chicken broth|
|3/4 cup||(175 mL) Arugula|
|Salt and pepper|
COOK orzo pasta in a large pot of salted water according to package directions until al dente, about 8 minutes. Drain well and set aside.
HEAT butter in a large skillet over medium. Sauté mushrooms, onions and garlic for about 5 minutes or until softened. Add peppers, sausage and chicken and cook for 3-4 minutes more. Stir in cooked orzo pasta, parmesan and chicken broth. Toss to coat. Season with salt and pepper.
SERVE, divided into four bowls. Top each bowl with a poached egg and arugula. Garnish with Parmesan cheese shavings if desired.
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