Mediterranean Orzo

By smleonard

Ingredients

• 12 oz. onion-and-garlic-flavored chicken sausage (such as Al Fresco), halved lengthwise and cut into 1/7-inch thick half-moons
• 1 pt. grape tomatoes, halved
• 3 tbsp. red wine vinegar
• 1 tsp. canola oil
• 3/4 .tsp. dried oregano
• 3 oz. orzo
• 3 oz. green beans, trimmed and cut in half
• 1/2 c. crumbled fat-free feta cheese
• 1 tbsp. fresh chopped parsley
• 2 tsp. olive oil

Details

Servings 6

Preparation

Step 1

Heat a large nonstick skillet over medium-high heat. Add sausage to skillet and cook, stirring occasionally, for 5 minutes. Add tomatoes, 1 tablespoon of the vinegar, canola oil and 1/2 teaspoon of the orange to pan; cook 2 minutes. Place sausage mixture in a large serving bowl. Meanwhile, bring large pot of salted water to a boil. Cook orzo according to package directions. Add green beans to pasta pot for final 5 minutes of cooking time. Drain and rinse under cold water. Place pasta mixture in serving bowl with sausage mixture and add remaining 2 tablespoons vinegar 1/2 teaspoon oregano the feta, parsley and olive oil. Stir to combine; serve.