Paella for Impatient People, 1-Pan Italian Chicken-Sausage-Orzo

• 1 boneless chicken breast, cut into 1-inch pieces
• 1 lb sweet Italian sausage
• 1 large onion, diced small
• 1 red pepper, cut in thin strips
• 1 medium zucchini, about 8 oz., diced small
• 1 (15 ounce) can stewed tomatoes
• 2 cups water
• sherry wine, just a splash
• 12 teaspoon paprika
• 1 14 cups orzo pasta
• 1 teaspoon oregano
• salt and pepper

1. Remove sausage from casing and break into small pieces.
2. Brown chicken and sausage.
3. Remove with slotted spoon.
4. In drippings, cook onion, red pepper and zucchini, stirring occasionally until somewhat tender.
5. Not too much because it will continue to cook later.
6. Add stewed tomatoes and liquid, the 2 cups water, orzo, 1/2 tsp salt, oregano, paprika and meats.
7. Heat to boiling over high heat.
8. Reduce heat to low and simmer, covered, stirring occasionally until orzo is tender and liquid is absorbed, about 20 minutes.
9. It may not take that long, as it comes together quickly.
10. Just test that the orzo is done.
11. Watch out, the orzo wants to stick.
12. You may need a flame-tamer under the pot.

chicken breast, sweet italian sausage, onion, red pepper, zucchini, tomatoes, water, sherry wine, paprika, orzo pasta, oregano, salt

Taken from www.food.com/recipe/paella-for-impatient-people-1-pan-italian-chicken-sausage-orzo-313941 (may not work)