Description
A one-pan meal featuring savory chicken sausage, orzo pasta, and a creamy sauce, perfect for busy weeknights.
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
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup shredded cheddar cheese
- 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 olive oil in a large skillet over medium heat. Add the sliced chicken sausage and cook for 3-5 minutes, until lightly browned. Remove the sausage from the skillet and set it aside.
- Add the chopped onion and cook for 2-3 minutes until softened and translucent. Stir in the garlic and cook for an additional 30 seconds until fragrant. Add the orzo and toast for 1 minute, stirring frequently.
- Pour in the chicken broth while 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.
- Lower the heat and stir in the heavy cream and shredded cheese. Add the previously cooked chicken sausage back to the skillet and stir to combine.
- Remove from heat and garnish with fresh parsley, extra cheese, and lemon zest. Serve warm.
Notes
This dish can be stored in an airtight container for up to 4 days in the refrigerator or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian