Creamy Chicken Sausage Orzo : A One-Pan Meal

INGREDIENTS

• 1 tablespoon olive oil
• 12 oz chicken sausage sliced (cheddar, feta, or your favorite variety)
• ½ cup onion finely chopped
• 2 cloves garlic minced
• 1 cup orzo pasta
• 2 cups low-sodium chicken broth
• ½ cup heavy cream (or Greek yogurt for a lighter option)
• 1 teaspoon dried thyme
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup shredded cheddar cheese (or feta, depending on your sausage flavor)
• 1 cup spinach or kale (for extra greens)
• ½ cup sun-dried tomatoes (for a Mediterranean twist)
• ½ teaspoon red pepper flakes (for heat)
• fresh parsley chopped
• extra grated cheese
• lemon zest (for brightness)

INSTRUCTIONS

1. 1 Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced chicken sausage and cook for 3-5 minutes, until lightly browned. Remove from the skillet and set aside.
2. 2 In the same pan, add the chopped onion and cook for 2-3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant. Add the orzo and toast for 1 minute, stirring frequently.
3. 3 Pour in the chicken broth, scraping up any bits from the bottom of the pan. Add thyme, paprika, salt, and black pepper. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the orzo absorbs most of the liquid.
4. 4 Lower the heat and stir in heavy cream and shredded cheddar (or feta for a Mediterranean twist). Mix until smooth. Add the cooked chicken sausage back to the skillet and stir to combine. If adding spinach or sun-dried tomatoes, mix them in at this step.
5. 5 Remove from heat and garnish with fresh parsley, extra cheese, and a sprinkle of lemon zest. Serve warm!

NUTRITION

Calories: 350kcal | Carbohydrates: 40g | Protein: 35g | Fat: 18g | Fiber: 6g