Chicken Sausage Orzo
520kcal
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
Method
- 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.
Nutrition
Calories520kcalCarbohydrates45gProtein32gFat22gSaturated Fat7gPolyunsaturated Fat3gMonounsaturated Fat10gCholesterol85mgSodium950mgPotassium680mgFiber4gSugar4gVitamin A3200IUVitamin C18mgCalcium180mgIron3.5mg