Description
A rich, quick one-pan meal combining tender orzo pasta with savory chicken sausage and a smooth cream sauce. Ready in 28 minutes, this Italian-American inspired dish offers restaurant-quality flavor, layers of toasted orzo and wilted spinach, and minimal cleanup.
Ingredients
1 tablespoon olive oil
1 large shallot, finely diced
2 large garlic cloves, finely chopped
12 ounces (350 g) chicken sausage, cut into bite-size pieces
2 cups (300 g) orzo
1 teaspoon dried oregano (or 1 tablespoon fresh)
1 teaspoon dried basil (or 1 tablespoon fresh)
¼ teaspoon red chili flakes
4 cups (1000 ml) low-sodium chicken broth
½ cup (120 g) half and half
2 cups (60 g) baby spinach
⅓ cup (30 g) grated Parmesan cheese
Salt, to taste (kosher salt preferred)
Freshly ground black pepper, to taste
Instructions
Heat olive oil in a large skillet or Dutch oven over medium heat. Sauté shallot and garlic until fragrant and softened, about 3-4 minutes.
Add chicken sausage and cook, stirring occasionally, until browned on all sides and cooked through.
Stir in orzo and cook for 1 minute to toast. Add oregano, basil, and chili flakes.
Pour in chicken broth, half and half, and salt/pepper. Bring to a boil, then reduce heat, cover, and simmer until orzo is al dente, 7-8 minutes.
Uncover and stir in baby spinach until wilted. Mix in Parmesan cheese until sauce is thick and creamy.
Serve warm, optionally sprinkling extra Parmesan on top.
Notes
Use a flavor of chicken sausage you enjoy. Fresh herbs enhance the dish but dried works fine. Toasting orzo is ideal for nuttiness; avoid submerging too early to prevent mushy texture. The Parmesan finish intensifies umami without adding meat. Serve with garlic bread if desired.
- Prep Time: 10
- Cook Time: 18
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 10g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg