Description
A comforting one-pan dinner with cheesy orzo, chicken sausage, sun-dried tomatoes, and wilted greens, ready in about 25 minutes.
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
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ cup shredded cheddar cheese or crumbled feta
- 1 cup spinach or kale (optional)
- ½ cup sun-dried tomatoes (optional)
- ½ teaspoon red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
- Extra grated cheese and lemon zest, for serving
Instructions
- Warm 1 tablespoon olive oil in a large skillet over medium heat. Add sliced chicken sausage and cook until browned, about 4–5 minutes. Remove sausage and set aside.
- In the same pan, add the chopped onion. Sauté until softened, about 3–4 minutes. Add minced garlic and cook until fragrant, about 30–45 seconds.
- Add 1 cup orzo to the pan and toast for about 1 minute, stirring constantly.
- Pour in 2 cups low-sodium chicken broth, then stir in 1 teaspoon dried thyme, ½ teaspoon paprika, ½ teaspoon salt, and ½ teaspoon black pepper. Increase heat to a gentle simmer.
- Cook the orzo, stirring occasionally, until most of the broth is absorbed and the orzo is al dente, about 8–10 minutes.
- Lower the heat. Stir in ½ cup heavy cream or Greek yogurt and ½ cup shredded cheddar or crumbled feta until the sauce is smooth. Add the browned sausage back to the pan. Fold in 1 cup spinach or kale and ½ cup sun-dried tomatoes if using.
- Taste and adjust seasoning. Garnish with chopped fresh parsley, extra grated cheese, and lemon zest before serving.
Notes
For dairy-free, use coconut cream and a dairy-free cheese alternative. If using Greek yogurt, temper it before adding to avoid curdling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian