Description
A creamy, comforting one-pan dish filled with chicken sausage, orzo, and greens, perfect for weeknight dinners.
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 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced chicken sausage and cook for about 3-5 minutes, until they are lightly browned. Once done, remove them from the skillet and set aside.
- Add the finely chopped onion and sauté for 2-3 minutes, or until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Then, add the orzo and toast it for 1 minute, stirring frequently to avoid burning.
- Pour in the chicken broth, scraping up any flavorful bits from the bottom of the pan. Add the dried thyme, paprika, salt, and black pepper. Bring this mixture to a gentle simmer and cook for 8-10 minutes, stirring occasionally, until the orzo absorbs most of the liquid and is tender.
- Reduce the heat and stir in the heavy cream and shredded cheese. Mix until smooth. Return the cooked chicken sausage back to the skillet and stir everything together. If you’re adding spinach or sun-dried tomatoes, now is the time to mix them in.
- Remove from heat and garnish your dish with fresh parsley, extra cheese, and a sprinkle of lemon zest for brightness. Serve warm and enjoy the creamy goodness!
Notes
Can be customized with different cheeses and vegetables based on preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop Cooking
- Cuisine: Mediterranean