Italian Chicken Sausage and Orzo |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Light, quick and tasty are my kind of recipes. There's a nice blend of Italian seasoning and a hint of heat from the crushed red pepper. If you like it milder, use less or if you like to say, bring on the heat, use more. Ingredients:
1 cup uncooked orzo pasta |
1 package (12 ounces) fully cooked italian chicken sausage links, cut into 3/4-inch slices |
3 teaspoons olive oil, divided |
1 cup chopped onion |
3 garlic cloves, minced |
1/4 cup white wine or chicken broth |
1 can (28 ounces) whole tomatoes, drained and chopped |
2 tablespoons minced fresh parsley |
1 tablespoon capers, drained |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon pepper |
1/2 cup crumbled feta cheese |
Directions:
1. Cook pasta according to package directions.
2. Meanwhile, brown the sausages in 2 teaspoons oil in a large skillet. Remove and keep warm. In the same pan, saute onion in remaining oil until tender. Add garlic and wine; cook 1 minute longer, stirring to loosen browned bits from pan.
3. Stir in the tomatoes, parsley, capers, oregano, basil, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in orzo and sausage; heat through. Sprinkle with cheese. Yield: 5 servings.
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