Jambalaya-Style Pasta

Serves 8

1 pound Orzo, Ditalini or other small pasta shape, uncooked
1 1/2 cups chopped onion (1 large)
1 cup chopped celery (3 ribs)
1 cup chopped green pepper (1 medium), ribs and seeds removed
3 cloves garlic, minced
1 14-oz. package turkey polska kielbasa, diced
1 14-oz. can diced tomatoes, drained
3 10 1/2-oz. cans low-sodium chicken broth, undiluted
1/2 tsp. coarsely ground pepper
1/4 tsp. ground red pepper (cayenne)
1 1/2 cups water
1/2 cup sliced green onions
1/2 cup minced green parsley

Cook onion, celery, green pepper and garlic in large skillet or Dutch oven coated with cooking spray until tender, about 8 minutes. Add sausage; cook about 5 minutes. Add tomatoes; cook 2 minutes.

Add chicken broth, pepper and red pepper; bring to a boil. Add pasta; reduce heat and boil, stirring occasionally, for 10 minutes. Stir in water and cook an additional 10 minutes or until pasta is done and liquid is absorbed. Stir in green onions and parsley and cook 5 minutes. Serve immediately.