Orzo with Sausage, Chicken and Peppers

After making Crockpot Chicken earlier one week, we had leftover chicken. Not wanting to make our usual Chicken Quesedillas, I hit the Internet and started searching based on ingredients we already had in the pantry, fridge and freezer.

I found something that looked tasty on the Food Network website - Orzo with Sausage, Peppers and Tomatoes. I only needed to modify it to meet my picky eating for it to be perfect.

Orzo with Sausage, Chicken and Peppers
Modified from Food Network Recipe
Ingredients
1 red bell pepper
1 orange bell pepper
1 yellow pepper
1 pound orzo pasta
3 cups chicken stock
3 cups water
1 tablespoon kosher salt
2 tablespoons olive oil
7 ounces (2 links) mild Italian sausage, casings removed
1/2 to 3/4 cup cup shredded chicken
2 clove garlic, minced
1/4 teaspoon red pepper flakes
2 teaspoons dried parsley
3/4 cup mozzarella cheese
Salt and freshly ground black pepper

Directions
In a medium saucepan, over high heat boil chicken stock, water and salt. Once boiling, add Orzo and cook per directions. Making sure to stir occasionally. This takes about 8-10 minutes.

At the same time, in a large skillet, heat the oil over medium-high heat. Add the garlic and peppers (cut into 1/4 inch strips) sauteing until peppers begin to soften. Remove peppers from heat and place in a large bowl, cover to keep warm.

In the same skillet, cook Italian sausage completely. Once the sausage is cooked, add the shredded chicken to warm through.

Add peppers and garlic back into the skillet along with the red peppers flakes, cooking for several minutes until all ingredients are warm.

Drain the Orzo.

Transfer the Orzo to the large bowl used for the peppers. Add the meat mixture to the Orzo along with the dried parsley, mozzarella cheese seasoning with salt and pepper to taste.

Add mozzarella cheese.

Mix ingredients well to combine all ingredients.

Serve while warm.

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