Italian Chicken Sausage And Orzo

• 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

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.

orzo pasta, fully cooked italian chicken sausage links, olive oil, onion, garlic, white wine, tomatoes, parsley, capers, oregano, basil, red pepper, pepper, feta cheese

Taken from www.tasteofhome.com/recipes/italian-chicken-sausage-and-orzo/ (may not work)