Description
A flavorful one-pan meal combining savory chicken sausage with tender orzo pasta in a creamy sauce.
Ingredients
- 1 tablespoon olive oil
- 12 oz chicken sausage, sliced
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- ½ cup heavy cream (or Greek yogurt)
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup shredded cheddar cheese (or feta)
- 1 cup spinach or kale
- ½ cup sun-dried tomatoes
- ½ teaspoon red pepper flakes
- Fresh parsley, chopped
- Extra grated cheese
- Lemon zest
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chicken sausage and cook for 3-5 minutes until lightly browned. Remove from the skillet and set aside.
- Add the chopped onion to the same pan and cook for 2-3 minutes until softened. Stir in the garlic and cook for an additional 30 seconds.
- Add the orzo and toast for 1 minute, stirring frequently.
- Pour in the chicken broth, scraping up any bits from the bottom of the pan. Add thyme, paprika, salt, and black pepper. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the orzo absorbs most of the liquid.
- Lower the heat and stir in the heavy cream and shredded cheese until smooth. Add the cooked chicken sausage back to the skillet and stir to combine. Mix in spinach or sun-dried tomatoes if desired.
- Remove from heat and garnish with fresh parsley, extra cheese, and lemon zest. Serve warm!
Notes
Use a large skillet for even cooking. Don’t overcook the orzo and feel free to add extra veggies.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian