Baked Orzo with Black Forest Ham*, Crimini* Mushrooms, and Petite Peas

This one will become one of your favs.!!

4 cups low sodium* chicken broth
1 lb. orzo pasta
3 T. butter
1/3 lb. black forest ham cut into small strips or cubed
1 sweet* onion, chopped
8 oz. crimini* mushrooms, sliced
1 cup marsala wine
1/2 cup. heavy cream
4 oz. shredded fontina cheese
4 oz. mozzarella cheese, diced
1 cup frozen petite peas, thawed (Trader Joe's has THE best*)
1/2 t. Kosher* salt
1/2 t. freshly ground pepper
1/2 cup Panko* breadcrumbs
1/4 cup parmesan, grated
1&1/2 t. fresh thyme leaves

Preheat oven to 400. Butter a 9"x13" baking dish. Bring the chicken broth to a boil over med.-high heat in a med. saucepan. Add the orzo and cook until almost tender, about 7 mins. Pour the orzo and the broth into a large bowl. Set aside. Meanwhile, melt the butter over med. heat in a med. skillet. Add the onions and sauté until tender, about 3 mins. Add the mushrooms and continue to sauté until the mushrooms are beginning to turn golden around the edges, about 7 mins. Add the marsala. Scrape the brown bits off the bottom of the pan and cook until the marsala has reduced by half, about 5 mins. add the mushroom mixture to the orzo. Add the cream, fontina, mozz., peas, ham, and S&P. Stir to combine. Pour the mixture into the prepared baking dish. In a small bowl combine the breadcrumbs, parmesan, and thyme. Sprinkle over top of pasta. Bake until golden, about 25 mins. Serve with a wedge salad*, and warm garlic bread*.

"If you're not enjoying what you're doing, don't do it!"

Have FUN today!

Love,

MM