2 packs Al Fresco applewood smoked chicken sausage, sliced

1 tbsp avocado oil

1 1/4 cup orzo pasta

1 red bell pepper, chopped

1 green bell pepper, chopped

1 yellow bell pepper, chopped

1 small red onion, chopped

3 tsp cajun seasoning

2 cups Chicken stock

1, 14 oz can fire-roasted crushed tomatoes

1 tbsp minced garlic

1 cup half and half

1/2 cup parmesan cheese

Salt & pepper to taste

topped with fresh parmesan & green onions

2 packs Al Fresco applewood smoked chicken sausage, sliced 1 tbsp avocado oil 1 1/4 cup orzo pasta 1 red bell pepper, chopped 1 green bell pepper, chopped 1 yellow bell pepper, chopped 1 small red onion, chopped 3 tsp cajun seasoning 2 cup s Chicken stock 1 , 14 oz can fire-roasted crushed tomatoes 1 tbsp minced garlic 1 cup half and half 1/2 cup parmesan cheese

1. In a large pot or Dutch oven, add 1 tbsp avocado oil on medium-high heat.

2. Slice the sausage into pieces and add to the pan. These are already cooked but we are just going to brown them for about 5-7min. Stirring every few min!

3. Once the sausage is crispy, add in the chopped veggies and cajun seasoning. Mix until the seasoning is well incorporated.

4. Sauté for about 3-4 minutes until the veggies are slightly tender. Then add the minced garlic and sauté for 1-2 more minutes.

5. Add in the chicken stock, half and half, the can of crushed tomatoes, and the orzo. Mix well.

6. Turn on high and bring to a boil. Cook for about 9-11 min stirring every few minutes so that the orzo is properly cooked. Make sure to stir; otherwise, the orzo will stick to the bottom!

7. By the end, the pasta will have soaked up the liquid, and the sauce will have thickened.

8. Finally, add 1/2 cup of fresh parmesan cheese and stir. Salt & pepper to taste.

9. Top with fresh parmesan and sliced green onions. Enjoy!