Description
A one-pan meal that combines succulent chicken sausage, rich creaminess, and bright veggies, perfect for busy weeknights or casual gatherings.
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 for lighter option)
- 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
- Sauté the chicken sausage: Heat olive oil in a large skillet over medium heat. Add the sliced chicken sausage and cook for 3-5 minutes until lightly browned. Remove and set aside.
- Cook the aromatics & orzo: In the same pan, add chopped onion and cook for 2-3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant. Add orzo and toast for 1 minute, stirring frequently.
- Simmer the orzo: Pour in 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 orzo absorbs most of the liquid.
- Make it creamy: Lower heat and stir in heavy cream and shredded cheddar (or feta for a Mediterranean twist). Mix until smooth. Add cooked chicken sausage back to the skillet and stir to combine. If using spinach or sun-dried tomatoes, mix them in at this step.
- Finish & serve: Remove from heat and garnish with fresh parsley, extra cheese, and a sprinkle of lemon zest. Serve warm!
Notes
For a lighter option, substitute heavy cream with Greek yogurt. Feel free to adjust spice levels based on preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauteing
- Cuisine: Italian