Orzo with Turkey and Fennel

• 2 teaspoons olive oil
• 13 cup onions minced
• 1 tablespoon garlic minced
• 1/2 large fennel bulb trimmed
• 1 1/2 cups turkey chopped
• 3 tablespoons parsley leaves minced
• 1/4 teaspoon sage dried
• 1 cup pasta, orzo cooked
• 1/2 cup turkey stock
• 2 large italian plum (roma) tomatoes
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated
• 1 tablespoon basil

1. Heat oil in 12-inch, non-stick skillet over medium-high heat.
2. When hot, add onion, garlic and fennel.
3. Cook until hot, about 3 minutes, stirring often.
4. Add turkey, parsley, sage, cooked orzo and 1/2 cup turkey.
5. Mix well.
6. Heat through.
7. Add tomato, cheese, basil, salt and plenty of fresh pepper.
8. Toss well until combined.
9. Adjust seasoning and add remaining 1/4 cup stock or broth as needed.
10. Serve hot.

olive oil, onions, garlic, turkey chopped, parsley, sage, pasta, turkey stock, italian plum, parmesan, basil

Taken from recipeland.com/recipe/v/orzo-turkey-fennel-45274 (may not work)