sweet italian chicken sausage kabobs with orzo brown rice pilaf

Ingredients

• Servings: 5
• for the kabobs:
• 1 (12 ounce) package al fresco® sweet italian chicken sausage fully cooked, sliced on bias 1/2-inch thick
• 1 zucchini squash, sliced into 1/2-inch coins
• 1 red bell pepper, cut into 1-inch chunks
• 1 onion, cut into 1-inch chunks
• extra virgin olive oil cooking spray
• skewers
• for the orzo rice pilaf:
• 1/2 cup white onion, chopped
• 8 ounces white mushrooms, sliced
• 2 cups whole grain brown rice
• 1 1/3 cups low-fat low-sodium chicken broth
• 1/3 cup seedless raisins
• 1/4 cup chopped fresh parsley
• 1/2 cup grated carrots
• 1/8 teaspoon salt
• 3/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 3 ounces orzo pasta, cooked according to package instructions
• 2 cups fresh spinach
• 1/4 cup lightly toasted almonds, sliced*

Recipe

Ready Time: 40 mins


• preheat grill to medium-high.
• for the kabobs, spread the zucchini, red bell pepper and onion chunks on a baking sheet, coat well with the cooking spray, and roast for 10 minutes, cool for 5 minutes.
• thread 5 skewers alternating the roasted vegetables and sliced chicken sausage, set aside.
• in a medium sauce pan, coated with the olive oil spray, saute the chopped onion over medium high heat for 2 minutes. add mushrooms and saute for 4 to 5 minutes.
• add the brown rice, chicken broth and raisins, bring to a boil, and then cover, and reduce heat for 6 - 8 minutes, (check package instructions for best results, rice should be fork tender).
• add the parsley, grated carrot, seasonings and cooked orzo, over low heat to heat through. fold in the baby spinach and toasted almonds.
• grill skewers for 3 to 5 minutes per side and serve immediately over rice pilaf.