Kathy's Pepper Stir Fry

1¾c chicken broth

½c orzo or other tiny pasta

Pasta Seasoning herbs

¼# colorful mini-peppers

½ lg. Vidalia onion
4-5 cloves minced garlic

½ head of broccoli

1 sm. yellow zucchini

1 sm. green zucchini

Feta cheese and Parmesan cheese

Bring the chicken broth to a boil, add the orzo and let simmer 10 minutes. Let stand in pan, uncovered, 10-15 minutes until the liquid absorbs. Then in a frying pan, combine about 1T olive oil and 1T butter. Add the orzo and herbs. Cover and cook on low heat about 9 minutes so it looks quite browned.

Meanwhile wash all the vegetables then seed and cut the peppers into cross sections, the broccoli into florets, halve the zucchini lengthwise and cut those into thin cross sections. Add to cooked orzo with more pasta herbs on top. Sprinkle with feta cheese, cover and cook on low for 9 minutes. Serve with Italian or Parmesan cheese. . .Serves 4. This is a variation of a dish my sister makes. Sometimes she uses brown Basmati rice and substitutes baby bok choy for the broccoli.