Ingredients
1 tbsp olive oil
1 package pre-cooked chicken sausage, sliced
1 onion, diced
2 cloves garlic, minced
1 cup dry orzo pasta
3 cups chicken broth
1 cup cherry tomatoes
2 cups fresh spinach
1/4 cup grated Parmesan cheese
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
Salt and pepper to taste
Instructions
1. Heat olive oil in a large skillet over medium-high heat and brown the sliced chicken sausage, then remove from the skillet and set aside.
2. In the same skillet, sauté the diced onion until soft, then add the minced garlic and cook for one more minute until fragrant.
3. Add the dry orzo to the skillet and stir constantly for 1-2 minutes until lightly toasted.
4. Pour in the chicken broth, bring to a boil, then reduce heat, cover, and simmer for 8-10 minutes until the orzo is al dente.
5. Stir in the cherry tomatoes and spinach, cooking for 2-3 minutes until the vegetables have softened.
6. Return the sausage to the skillet, then stir in the Parmesan cheese, fresh parsley, and lemon juice.
7. Season with salt and pepper to taste, stir to combine, and serve immediately.
Notes
For the best flavor, use a high-quality broth and don’t skip toasting the orzo. This recipe is highly customizable; try adding a splash of heavy cream for a richer sauce or different vegetables like bell peppers and mushrooms.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pan
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg