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