In a pan on medium heat add 2 tablespoons of olive oil, 1 small diced onion, and 3 tablespoons of tomato paste. Cook until the onions are soft, then add 2 tablespoons of minced garlic, chili pepper flakes (if you want spice), and 1/2 cup of dry white wine. Let this cook for about 2 minutes then add 4 cups of chicken broth, 1.5 cups of heavy whipping cream, and chicken bouillon to taste. Once it comes to a simmer, stir in 1 pound of dry Orzo, and turn the heat down to medium-low. Stir frequently while it’s cooking, and cook this for about 10 to 12 minutes or until it’s perfectly al dente. Then turn the heat off, and add 3 tablespoons of butter, 1 cup of grated Parmesan, salt & pepper to taste, 2 cups of sliced grape or cherry tomatoes, and 1/2 cup of fresh chopped basil. You can serve this with a variety of proteins like Crispy Parmesan Chicken Cutlets, Salmon, Steak, Shrimp, Scallops, or Grilled Chicken. Top the protein off with Balsamic Glaze.
