Cook all together in a 10" cast iron frying pan on medium heat until half of the liquid is absorbed:
12 oz. pkg. of Chicken Apple Sausage cut into half-moons about 1/8" thick
2 tsp. Chopped Garlic
28oz. can of Whole Tomatoes (peeled) with basil -DO NOT DRAIN
3 TB Red Wine Vinegar
1 TB olive oil
While the sausage mixture is cooking bring to a boil in a 5 qt. dutch oven:
2 ½ quarts Chicken Broth
Once broth comes to a hard boil add:
12 oz. pkg. of Orzo
Boil Orzo for ten minutes then drain.
Return Orzo to the Dutch oven.
Add:
1 can of green beans -drained (or fresh if you have them -cleaned and stems removed)
4 oz. of Feta Cheese crumbles
1 TB of dried Parsley
2 tsp. Olive Oil
1/4 cup of Roasted Pine Nuts (in a cast iron skillet on medium heat place 1 TB of olive oil and 1/4 cup of Pine Nuts and cook to where they are just beginning to turn golden stirring constantly -remove at once).
Cook 5 minutes then add sausage mixture.
Heat everything together for 3-5 minutes.
Serve with a salad.
Serves 8