Description
Creamy orzo, savory chicken sausage, and tender broccoli come together in one pan for a dinner that’s ready in 30 minutes but tastes like you spent hours in the kitchen.
Ingredients
Scale
- 1 lb (450g) Italian chicken sausage, casings removed
- 1½ cups (300g) uncooked orzo pasta
- 4 cups (280g) broccoli florets, cut into bite-sized pieces
- 3 cloves garlic, minced
- 3½ cups (830ml) low-sodium chicken broth
- ⅓ cup (30g) grated Parmesan cheese, plus more for serving
- 2 tablespoons (30ml) olive oil
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon fresh lemon juice
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken sausage, breaking into small pieces, and cook until browned (5-6 minutes).
- Add minced garlic and sauté for 30 seconds until fragrant. Stir in Italian seasoning and red pepper flakes.
- Pour in chicken broth, scraping up any browned bits from the pan. Bring to a boil, add orzo, reduce heat to medium-low and simmer for 5 minutes, stirring occasionally.
- Add broccoli florets on top, cover the pan, and cook for another 5-7 minutes until orzo is tender and most liquid is absorbed.
- Remove from heat and stir in Parmesan cheese and lemon juice. Season with salt and pepper to taste.
- Let stand for 2-3 minutes, garnish with fresh parsley and additional Parmesan before serving.