- 3 Tbs. extra-virgin olive oil, divided
- 1 (12 oz) package Al Fresco tomato and basil chicken meatballs
- 1 small onion, diced
- 3 carrots, thinly sliced
- 3 celery stalks, thinly sliced
- 3 cloves garlic, minced
- 1 pinch crushed red or green pepper
- 1/2 cup dry white wine
- 5 cups chicken stock
- 1 cup orzo
- 10 oz baby spinach
- coarse salt and freshly ground pepper
- Heat 1 Tbs. oil in a small skillet and brown the chicken sausages on all sides, until heated through, 5 minutes total. Remove from heat.
- In a deep pot, heat the remaining 2 Tbs. oil over medium-high. Add the onions, garlic, carrots and celery. Add the crushed pepper along with a pinch of salt and pepper. Saute until the veggies start to soften, 6 minutes.
- Add the wine and stock. Bring to a light boil.
- Add the pasta and cook until al dente, 6 minutes.
- Add the chicken sausages and spinach. Simmer for about 5 more minutes. Taste and season with more salt and pepper if needed.
- Ladle into bowls and serve with crusty bread.
Source: Bev Cooks
Share It To Your Friends!
Loading...
