Chicken Sausage Orzo
Make this delicious Chicken Sausage Orzo in just 30 minutes! Creamy pasta with Italian sausage, spinach, and Parmesan makes the perfect easy weeknight dinner.
Equipment
- large skillet
- wooden spoon
- knife
- cutting board
- measuring spoons
- measuring cups
Ingredients
- 1 tablespoon olive oil
- 4 links Italian chicken sausage casings removed (approx 12 ounces total)
- 1/2 medium yellow onion finely chopped
- 2 cloves garlic minced
- 8 fluid ounces low-sodium chicken broth
- 8 fluid ounces water
- 1 cup uncooked orzo pasta
- 1/4 teaspoon freshly ground black pepper
- 4 ounces fresh baby spinach
- 1/4 cup grated Parmesan cheese plus more for serving
- 1/4 teaspoon red pepper flakes optional
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon until crumbled. Cook for 5-7 minutes until browned and cooked through.
- Add the finely chopped onion to the skillet with the sausage and cook for 3-4 minutes, stirring occasionally, until the onion has softened and become translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant. Pour in 8 fluid ounces chicken broth, 8 fluid ounces water, and 1 cup orzo. Season with 1/4 teaspoon black pepper.
- Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 10-12 minutes, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed.
- Remove the skillet from the heat. Stir in the fresh baby spinach, one handful at a time, allowing it to wilt into the hot orzo. Fold in 1/4 cup grated Parmesan cheese until the sauce becomes creamy. Garnish with red pepper flakes, if desired, and serve immediately.
Notes
Garnish with red pepper flakes, if desired, and serve immediately.