Chicken Sausage Orzo (Print Version)
# Ingredients:
→ For the Skillet with Orzo
01 -
1 teaspoon paprika
02 -
1 tablespoon olive oil
03 -
½ cup onion, diced finely
04 -
2 cloves garlic, crushed
05 -
12 oz chicken sausage, cut into slices (feta, cheddar, or a flavor you prefer)
06 -
1 teaspoon dried thyme
07 -
1 cup small orzo pasta
08 -
½ teaspoon black pepper
09 -
2 cups chicken broth (low sodium)
10 -
½ teaspoon salt
11 -
½ cup shredded cheddar cheese (swap for feta if it complements your sausage)
12 -
½ cup heavy cream (use Greek yogurt if you want a lighter version)
→ Optional Extras
13 -
½ cup sun-dried tomatoes (adds a Mediterranean taste)
14 -
1 cup cooked kale or spinach (pump up the greens)
15 -
½ teaspoon red pepper flakes (for a kick of spice)
→ Toppers
16 -
Add lemon zest for some zing
17 -
Fresh parsley, chopped
18 -
More grated cheese if you'd like
# Instructions:
01 -
Pour a tablespoon of olive oil into a big pan over medium heat. Toss in the sausage slices and fry for around 3-5 minutes until they start browning. Once done, lift them out and set them aside.
02 -
Using the same pan, toss in diced onion and stir it around for 2-3 minutes until softer. Add the garlic and stir for about half a minute until it smells great.
03 -
Pour the orzo straight into the same pan and keep stirring for about a minute until it’s golden.
04 -
Add the chicken broth, making sure to scrape up anything stuck to the pan's bottom. Toss in paprika, thyme, black pepper, and salt. Let it simmer and stir sometimes for 8-10 minutes until the orzo drinks up most of the liquid.
05 -
Switch to low heat. Stir in the heavy cream and shredded cheddar (or swap it with feta if you prefer). Stir it all together until smooth and creamy.
06 -
Put the sausage back in and mix it up. Add extras like greens or sun-dried tomatoes now, if you’d like.
07 -
Turn the heat off and sprinkle parsley, more cheese, and lemon zest on top. Serve it on a plate while it’s warm.