Ingredients

• 10 ounces PHILADELPHIA Italian Cheese and Herb Cooking Creme
• 1 pound Orzo Pasta
• 1 pint Grape Tomatoes
• 1 Medium Yellow Onion
• 2 tablespoons Fresh Basil
• 3 tablespoons Extra Virgin Olive Oil (separated)
• 1 pinch Salt or to taste
• 1 pinch Pepper or to taste

Directions

1. Preheat oven to 350 degrees.
2. Put tomatoes on a baking sheet - drizzle with 1 tablespoon of olive oil and season with salt and pepper. Put in oven when it is ready.
3. Bring a large pot of water to a boil and then add the orzo. Cook to package directions but make sure it is not overcooked.
4. While the water is coming to a boil, preheat a skillet with 2 tablespoons of olive oil.
5. Chop the onion and add to the heated skillet. Cook about 5 minutes until translucent.
6. Add the PHILADELPHIA cooking creme and heat through.
7. Drain the orzo but save a small cup of the starchy cooking water first.
8. Add the cooking creme mixture to the orzo and mix well. Add some of the starchy water to make sure you have a nice sauce.
9. At the very end, take the tomatoes out of the oven (you want them to be in there at least 20 minutes) and add to the orzo.
10. Chop the basil and stir it in. Leave a little for garnish up on top. Enjoy while warm!