Ingredients
8 cups water3 teaspoons reduced-sodium chicken bouillon granules1-1/2 cups uncooked whole wheat orzo pasta (about 8 ounces)1 package (19-1/2 ounces) Italian turkey sausage links, casings removed1/2 cup chopped sweet onion2 garlic cloves, minced3 plum tomatoes, chopped1/2 cup chopped roasted sweet red pepper1/8 teaspoon salt1/8 teaspoon pepper1/8 teaspoon crushed red pepper flakes1/3 cup chopped fresh basil1/4 cup grated Parmesan cheese
Preparation
In a large saucepan, bring water and bouillon to a boil. Stir in orzo; return to a boil. Cook until al dente, 8-10 minutes. Drain orzo, reserving 3/4 cup cooking liquid.
In a large skillet coated with cooking spray, cook and crumble sausage with onion and garlic over medium heat until no longer pink, 6-8 minutes. Stir in tomatoes, roasted pepper, salt, pepper, pepper flakes and orzo. Heat through over medium-low heat; stir in reserved cooking liquid to moisten if desired. Remove from heat; stir in basil and cheese.
