Ingredients
- 12 oz fully cooked chicken sausage, sliced
- 1 cup orzo pasta
- 3 cloves garlic, minced
- 1 small onion, chopped
- 2 cups chicken broth
- 1/2 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1 cup baby spinach or kale (optional)
- 1/4 tsp red pepper flakes (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until softened, about 2–3 minutes.
- Add sliced chicken sausage and cook for 3–4 minutes until lightly browned.
- Stir in orzo and toast for 1 minute.
- Pour in chicken broth and bring to a simmer. Cook for about 10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
- Stir in cream and Parmesan cheese. Season with salt, pepper, and red pepper flakes if using.
- If using greens, stir in spinach or kale and cook until wilted.
- Simmer for another 2–3 minutes until creamy. Serve hot with extra Parmesan.
Notes
- Swap in spicy Italian or turkey sausage for variety.
- Add mushrooms, zucchini, or sun-dried tomatoes for more veggies.
- Use half-and-half or milk with cream cheese for a lighter version.
- Stir in cooked chicken or chickpeas for extra protein.
- Reheat with a splash of broth or milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 3g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 65mg
