Entrée – Poultry
Ground Breast of Turkey with Tri-Color Orzo Pasta

This recipe was featured on "You're the Chef" episode #101. Buy this episode from WVIA.

Yield: four portions

Ingredients:

1/4 c.	olive or salad oil
1/2 c.	pine nuts
1 tsp.	fresh garlic, chopped, or 1 tsp. granulated dried garlic
1 c.	ground turkey breast (about 3/4 lb.)
1/2 c.	celery, chopped
1/2 c.	carrot, sliced
1 c.	onion, sliced
2 tsp.	basil puree, or 1 tsp. dried basil flakes
1/4 c.	chopped fresh parsley
1/4 c.	sun-dried tomatoes, soaked in 1/2 c. hot water, or 1/2 c. chopped canned tomatoes
1 c.	water or chicken bouillon or stock
1/2 c.	tri-color orzo pasta
1/2 tsp.	ground black pepper
1/2 tsp.	salt

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Procedure:
Heat oil over high heat until it is very hot. Add the pine nuts and stir them for about one minute or until they become light golden brown. Add the turkey and the garlic and cook over high heat, stirring to break up the turkey, until the steam disappears from the pan. Add the fresh vegetables, basil and parsley, water, sun-dried tomatoes and juice, liquid, pasta and spices, and continue cooking until the liquid in the pan comes to a boil. Cover, reduce the heat to medium, and cook for 8 minutes, or until the pasta is tender.

Serve with a loaf of fresh bread and a smile.