Orzo w/Sun-Dried Tomatoes & Artichoke Hearts

By Letha_McWey

Ingredients

• 1 1/2 c Orzo Pasta
• 3 1/2 c Chicken Broth
• 1 1/2 Tblsp Basil Pesto (Artichoke Pesto can be used as well)
• 2 to 4 Tblsp Sun-dried Tomatoes, chopped
• 2 to 4 Garlic cloves, minced
• 1 Tblsp pkg. Italian Seasoning
• 1 Tblsp Olive Oil
• 1/2 c Onion, diced
• 1 Jar (6 oz) Marinated Artichoke Hearts, roughly chopped, (save liquid and add to chicken broth)
• Optional Add-in: 1/4 c Black Olives, sliced
• Garnish with Shredded Parmesan Cheese and toasted Pine Nuts...to taste

Preparation

Step 1

Convection Oven Preparation

Pre-heat Oven to 350 degrees on any setting. (If roasting meat or poultry, use whatever function the meat uses, if cooking alone, you may use bake)

Use an oven and stove top proof pan (Dutch Oven). Heat Olive Oil in pan over medium heat...saute onions and garlic until just soft.

Add 1/2 cup of liquid, pasta and seasoning...stir over medium heat for about 5 minutes. Add rest of ingredients and bring to a boil.

Cover and cook in oven for 30 minutes...uncover and stir at 25 minutes...continue cooking uncovered. Remove from oven and fluff with a fork...be sure liquid has been absorbed...add garnish if desired.