One Pan Chicken Sausage Orzo
Spicy chicken sausage and tender orzo pasta simmer together in chicken broth with fresh spinach and parmesan cheese.
Ingredients
- 1 tablespoon olive oil 15 ml
- 1 small yellow onion diced
- 2 cloves garlic minced
- 4 spicy Italian chicken sausages casings removed, about 12 oz / 340 g
- 2 cups chicken broth 475 ml
- 1 cup dry orzo pasta 225 g
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 cups fresh spinach 60 g
- 1/2 cup grated parmesan cheese 45 g
Instructions
- Heat the olive oil in a large skillet or pan over medium-high heat.
- Add the diced yellow onion and minced garlic. Cook for 2 minutes until the onion begins to soften.
- Add the chicken sausage to the pan. Break the meat apart with a wooden spoon and cook for 5 to 7 minutes. The sausage is done when it is browned and reaches a safe internal temperature of 165°F (74°C).
- Pour the chicken broth into the pan. Stir in the dry orzo, salt, garlic powder, and black pepper.
- Bring the liquid to a boil. Reduce the heat to low and cover the pan with a lid.
- Simmer for 10 to 12 minutes. Stir the mixture every few minutes to keep the orzo from sticking to the bottom of the pan.
- Remove the pan from the heat once the orzo absorbs the liquid and is tender.
- Stir in the fresh spinach and let it sit for 1 to 2 minutes until wilted.
- Mix in the grated parmesan cheese and serve warm.
Notes
Chicken sausage must reach an internal temperature of 165°F (74°C) for food safety. Check the temperature of the thickest pieces before adding the broth.
If the orzo looks too dry before it finishes cooking, add an extra splash of chicken broth or water.
You can use mild Italian chicken sausage or sweet apple chicken sausage if you prefer less heat.