Description
A rich and comforting dish featuring creamy orzo, savory chicken sausage, and vibrant greens, perfect for cozy dinners.
Ingredients
Scale
- 1 tablespoon olive oil
- 12 oz chicken sausage, sliced
- 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)
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup shredded cheddar cheese (or feta)
- 1 cup spinach or kale
- ½ cup sun-dried tomatoes
- ½ teaspoon red pepper flakes
- Fresh parsley, chopped
- Extra grated cheese and lemon zest for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat until it shimmers.
- Cook the sliced chicken sausage for about 3-5 minutes until lightly browned, then remove and set aside.
- Sauté the chopped onion in the same pan for 2-3 minutes until softened, then add minced garlic and cook until fragrant, about 30 seconds.
- Stir in the orzo, toasting it for 1 minute until slightly golden.
- Pour in the chicken broth, add thyme, paprika, salt, and black pepper; bring to a gentle simmer and cook for 8-10 minutes until orzo absorbs most liquid.
- Lower the heat and stir in heavy cream (or Greek yogurt) and cheddar cheese until melted and creamy. Return sausage to skillet, then mix in spinach and sun-dried tomatoes until warmed through.
- Remove from heat, garnish with parsley, extra cheese, and lemon zest, and serve warm.
Notes
Double the recipe for meal prep; it reheats beautifully. For a lighter version, use Greek yogurt instead of heavy cream.
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg