Description
A creamy and comforting one-pan meal featuring tender orzo pasta cooked in a savory chicken broth with flavorful chicken sausage, spinach, and Parmesan cheese, perfect for a quick and satisfying dinner.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound chicken sausage, sliced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 2 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1 cup baby spinach
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the chicken sausage: Heat olive oil in a large skillet over medium heat. Add the sliced chicken sausage and cook until browned and cooked through, about 5-6 minutes. Remove from skillet and set aside.
- Sauté the aromatics: In the same skillet, add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
- Toast the orzo: Stir in the orzo pasta and cook for 1-2 minutes, stirring frequently, to lightly toast the orzo and enhance its flavor.
- Simmer the orzo: Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for about 10 minutes or until the orzo is tender and most of the liquid is absorbed.
- Add cream and greens: Stir in the heavy cream, Parmesan cheese, and baby spinach. Cook for 2-3 minutes until the spinach wilts and the sauce thickens to a creamy consistency.
- Combine and season: Return the cooked chicken sausage to the skillet and stir everything together. Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Notes
- Use mild or spicy chicken sausage based on your flavor preference.
- For a lighter version, substitute heavy cream with half-and-half or whole milk.
- Fresh spinach can be swapped with kale or Swiss chard if desired.
- Make sure to stir the orzo occasionally while simmering to prevent sticking.
- This dish pairs well with a crisp green salad or steamed vegetables.