Italian Chicken Sausage and Orzo

  Chicken & Turkey

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.

Italian Chicken Sausage and Orzo

Average Rating: 4.6

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 5 servings.

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

Instructions

  • 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.

Nutrition Facts

1 cup: 363 calories, 11g fat (3g saturated fat), 58mg cholesterol, 838mg sodium, 42g carbohydrate (7g sugars, 3g fiber), 21g protein.
Diabetic Exchanges:
2 starch, 2 lean meat, 2 vegetable, 1 fat.

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