An accompaniment to Provencal Chicken Breasts.
Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 6
Ingredients
1 pound orzo (rice-shaped pasta)
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh rosemary leaves
Preparation
Bring a 6-quart saucepan of salted water to a boil and cook orzo until tender, about 10 minutes. Drain orzo well and in a large bowl toss with oil, rosemary, and salt and pepper to taste.
