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Ingredients
4 cups chicken broth – approx.
1 16 oz. package of Orzo Pasta
2 tbsp. Canola oil
3 tbsp. butter
1/2-3/4 cup chopped onion
1 cup sliced mushrooms
1 cup white wine
1/2 tsp. Italian seasoning/blend
1/2 cup milk or cream
1 cup frozen peas (thawed)
1/4 cup torn prosciutto
1/4 cup red pepper flake/blend
1 cup grated Fontina or Asiago cheese
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan/Romano cheese
2 tbsp. chopped Italian Flat leaf Parsley – for garnish |
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Directions
Preheat Viking oven to 350 degrees, “True-Convection Bake”.
Either cook Pasta in a bowl with the broth in Viking Steam Oven
(210 degree temperature) for approx. 15 minutes or Boil for approx. 5-7 minutes and drain excess liquid.
Meanwhile, Sauté onions and mushrooms in oil for approx. 7 minutes in skillet with butter and herbs. Add prosciutto, peas, wine and cream whisking well on low heat.
Combine sautéed mixture with pasta and sprinkle on cheeses and bread crumbs. Spread mixture into a Greased (approx. size 9” X 13”) baking dish and bake mixture for approx. 15-20 minutes until golden.
Yields approximately 6 entrée portions (or 8-10 side dishes).
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