Stephanie & Tony’s Table: Mediterranean Orzo
2 cups orzo
6 oz yellow onions, chopped
6 oz tomatoes, dices
8 oz grilled chicken, sliced
10 brussel sprouts, halved
2 oz black olives
3 oz extra virgin olive oil
Salt and pepper.
Cook orzo according to directions on the package.
Coat the bottom of a large pan with 2 ounces of olive oil and put the brussel sprouts in face down and heat up to medium high. Let the brussel sprouts caramelize in the pan for about 8 minutes and add in remaining oil, onions, tomatoes and olives.
Cook with a ladle of pasta water then add the orzo and grilled chicken. Season with salt and pepper before serving.