Description
A hearty one-pan meal combining chicken sausage, creamy orzo pasta, and fresh vegetables, perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon olive oil
- 12 oz chicken sausage, sliced (cheddar, feta, or your favorite variety)
- 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 a 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
- Heat 1 tablespoon of 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 aside.
- In the same pan, add the chopped onion and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the orzo pasta and toast for about 1 minute.
- Pour in the chicken broth and scrape up any bits stuck to the bottom. 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. Mix until smooth, then add the cooked chicken sausage and any greens or sun-dried tomatoes.
- Remove from heat and garnish with parsley, extra cheese, and lemon zest. Serve warm.
Notes
Customize the protein and cheese to suit your preferences. Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg