Description
This creamy, one-pan wonder is ready in 30 minutes and might just be the coziest dinner to ever grace your table! Skip the restaurant and make this instead.
Ingredients
Scale
- 1 lb (450g) Italian chicken sausage, casings removed
- 1 tablespoon olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 8 oz (225g) cremini mushrooms, sliced
- 1½ cups (300g) uncooked orzo pasta
- 3 cups (720ml) low-sodium chicken broth
- ½ cup (120ml) heavy cream
- 2 cups fresh spinach, roughly chopped
- ½ cup (50g) grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken sausage, breaking into bite-sized pieces, and cook until browned, about 5-6 minutes.
- Add diced onion and cook for 2-3 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
- Stir in bell pepper and mushrooms, cooking for 4-5 minutes until softened.
- Add Italian seasoning, salt, pepper, and uncooked orzo. Toast the orzo for 1-2 minutes, stirring frequently.
- Pour in chicken broth, scraping up any browned bits. Bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes, stirring occasionally, until orzo is tender.
- Stir in heavy cream, spinach, and Parmesan cheese. Cook for 2 minutes until spinach wilts and sauce thickens.
- Remove from heat, let stand for 2-3 minutes. Garnish with fresh parsley and red pepper flakes if desired.
- Serve hot directly from the skillet for a rustic presentation.