March 6, 2015
10 mins
15 mins
25 mins
1/2 onion, peeled and chopped fine, about 1/2 cup
1 garlic clove, peeled and minced
2 large tomatoes, rinsed and diced
1 small jar marinated artichokes, drained and chopped
1 tablespoon fresh parsley, chopped fine
2 tablespoons fresh basil, torn into small pieces
1/2 pound grilled chicken cut into 1/2-inch cubes, about 2 cups
Bring 1 quart of water to a boil, in a large pot, over high heat. When the water is boiling, add orzo and 1 teaspoon salt. Reduce heat to medium-high and cook, uncovered, according to package directions, stirring occasionally. Drain.
Meanwhile, heat olive oil in a large skillet over low to medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and sauté for 1 minute. Add wine and balsamic vinegar. Sauté for 2 minutes more. Remove from heat. Stir in cooked orzo. Set aside.
Combine tomatoes, corn, artichoke hearts, parsley, basil and chicken in a large bowl. Stir in orzo. Taste and adjust for salt and pepper. Top with Parmesan cheese.
HELPING HANDS: Kids can measure and stir the salad ingredients together.
