Chicken Sausage and Broccoli Orzo
A quick and nutritious one-pot meal combining savory chicken sausage and fresh broccoli enveloped in creamy orzo pasta, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups orzo pasta
- 1 tablespoon olive oil for browning sausage
- 1 pound chicken sausage, sliced
- 2 cups broccoli florets
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese for creaminess
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
Cooking
- In a large pot, heat olive oil over medium heat and brown sliced chicken sausage for 5–7 minutes.
- Add minced garlic; cook for 1 minute until fragrant.
- Add broccoli florets; cook for 2–3 minutes until they start to soften.
- Stir in orzo, chicken broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce to a simmer.
- Cover and simmer for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Remove from heat and stir in Parmesan cheese until melted and creamy.
- Serve hot, garnished with parsley. For extra creaminess, stir in a splash of heavy cream; for spice, add red pepper flakes; you can substitute sausage with turkey or plant-based sausage as desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. A splash of chicken broth can help rehydrate the orzo when reheating. For longer storage, consider freezing the dish for up to three months.