Creamy Chicken Sausage Orzo (Print Version)
# Ingredients:
→ Orzo Skillet
01 -
15 ml olive oil
02 -
340 g chicken sausage, sliced
03 -
80 g onion, finely chopped
04 -
2 cloves garlic, minced
05 -
180 g orzo pasta
06 -
480 ml low-sodium chicken broth
07 -
120 ml heavy cream or Greek yogurt
08 -
1 teaspoon dried thyme
09 -
0.5 teaspoon paprika
10 -
0.5 teaspoon salt
11 -
0.5 teaspoon ground black pepper
12 -
60 g shredded cheddar cheese or feta
→ Optional Add-Ins
13 -
30 g spinach or kale
14 -
70 g sun-dried tomatoes
15 -
0.5 teaspoon red pepper flakes
→ Garnishes
16 -
Fresh parsley, chopped
17 -
Additional grated cheese
18 -
Lemon zest
# Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Add sliced chicken sausage and cook for 3 to 5 minutes until lightly browned. Transfer sausage to a plate and set aside.
02 -
In the same skillet, add chopped onion and cook for 2 to 3 minutes until softened. Add minced garlic and sauté for 30 seconds until fragrant. Stir in orzo and toast for 1 minute, stirring frequently.
03 -
Pour in chicken broth, scraping up any browned bits from the pan. Season with thyme, paprika, salt, and black pepper. Bring to a simmer and cook for 8 to 10 minutes, stirring occasionally, until most liquid is absorbed and orzo is tender.
04 -
Reduce heat to low. Stir in heavy cream and shredded cheese until the mixture is smooth. Return cooked chicken sausage to the skillet and combine well. If using spinach, kale, or sun-dried tomatoes, stir them in at this point.
05 -
Remove skillet from heat. Garnish with chopped parsley, extra cheese, and a touch of lemon zest. Serve warm.
# Notes:
01 -
Use full-fat cream or cheese for a luxurious, creamy sauce.
02 -
Do not overcook orzo; it should be tender yet retain some bite.
03 -
Properly toasting orzo enhances its nutty flavor.