Categories: Pasta

Ingredients

• 1 medium onion
• 3 garlic cloves, pressed
• 2 teaspoons olive oil
• 1 1/2 cups uncooked orzo pasta
• 3 1/4 cups chicken broth
• 3/4 cup dry white wine such as Chardonnay
• 1 jar 8 oz. sun-dried tomatoes in oil, patted dry
• 1 head broccoli (about 2 cups,florets)
• 2 oz. Parmesan cheese
• 6 oz. mascarpone cheese
• Chopped fresh parsley (optional)

Directions

1. 1) Heat oil in a 12-inch skillet over medium-high heat 1-3 minutes or until shimmering. Add onion and garlic; cook 30-45 seconds or until fragrant. Stir in orzo, 3 3/4 cups chicken broth and wine; cook, uncovered, 14-16 minutes or until almost all liquid is absorbed and orzo is tender. Remove skillet from heat. Add tomatoes and broccoli. Cover; let stand 5 minutes. Add cheeses; mix well.

2. 2) If desired, an additional 3/4 cup chicken broth can be substituted for the wine.

3. 3) If desired, 4 oz. cream cheese can be substituted for the mascarpone cheese.

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