Creamy Orzo with Sausage & Veggies

Recently, we've been having a ton of dishes with kielbasa...and by recently, I mean the last year or so. When I was pregnant with Mason, I craved it.  The original posting of this recipe left the meat choice up in the air. You could go with chicken sausage or kielbasa, so I decided to go with the chicken sausage for variety and also because I knew the store had some (at this time, I was still in New York). I was not overly enthusiastic about this decision once I had made it though. I think kielbasa is the way to go. The chicken sausage was a little sweeter than I'd hoped for. The dish was still pretty durn good, but it definitely needed the savory, salty kielbasa!

(Print)
What you need:

• 1 Tbsp. EVOO
• 3 minced garlic cloves
• 1 onion, diced
• 1 zucchini, sliced into rounds, then quartered
• 1 red bell pepper, diced
• 1 lb. ground chicken sausage
• 1 1/2 cups orzo pasta
• 2 cups chicken broth
• 1 can petite diced tomatoes
• 1 Tbsp. heavy cream
• Salt and pepper, to taste

Directions:

1. Heat EVOO over medium high heat in a large pot. Add garlic and cook for 1 minute.
2. Add onion, zucchini, bell pepper, and continue to cook for 4 to 5 minutes, stirring often.
3. Add sausage and cook for an additional 2 minutes.
4. Add orzo and cook for 1 minute. Add chicken broth and bring to a boil.
5. Once boiling, cover with a lid, and reduce heat to low. Cook for about 10 minutes.
6. Stir in tomatoes and cream. Salt and pepper to taste. Cook for another 2 to 3 more minutes.

Recipe slightly adapted from Tastes Better From Scratch

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