Ingredients
2tbspolive oil
½ small yellow oniondiced
4ouncesBaby Bella mushroomssliced
2clovesgarlicminced
½ tspdried oreganominced
1cuporzo pasta
1 ½cupschicken stock
½ cuphalf and halfor light cream
½ cupParmesan cheesegrated
½ cuppetite peasfrozen
Preparation
Heat olive oil in a pan over medium-high heat. Add onions and mushrooms and cook until the mushrooms are tender.
Add the garlic and the oregano and cook for 30 seconds.
Put in the orzo pasta, chicken stock, half-and-half, and stir to combine.
Lower the heat to medium and let the mixture lightly simmer until the pasta is cooked al dente for about 10 to 15 minutes.
Add more chicken stock if the liquid dries down.
Once cooked, remove the pan from the heat and stir in parmesan cheese, frozen peas, and the salt and pepper.
