Orzo with Chicken Pesto Sausage, Sun-Dried Tomatoes and Goat Cheese

Serve 6

2 cups dried orzo
2 cans low sodium chicken broth
½ cup diced sun-dried tomatoes
¼ cup parsley, chopped
4 T olive oil
4 chicken pesto or chicken Italian sausages, diced (I buy these at Central Market)
1 can chopped Italian tomatoes (I like La Valle)
4 cloves garlic, minced
½ cup fresh basil, coarsely chopped
½ lb goat cheese
¼ cup of fresh grated Parmigiano Reggiano

Empty canned broth in deep saucepan and bring to a boil over medium heat. Add orzo, cook for 20 minutes until most, but not all, of broth is absorbed. Turn off heat, cover, and allow orzo to sit until all liquid is absorbed. In meantime, sauté diced sausage pieces in olive oil. Add garlic and parsley. Add canned tomatoes and sun-dried tomatoes and cook until sun-dried tomatoes are softened. Combine cooked orzo, basil, tomato mixture, goat cheese, and grated Parmigiano. Stir well and serve warm over cooked spinach or with another green vegetable or salad.