Italian Chicken Sausage, Spinach and Orzo Skillet


So the slacker blogger is back. I thought I would have posted long before now but being a slacker I didn’t. But the dish I made for dinner last night prompted me to get my butt in gear and post something! I had found this recipe about a month or so ago and kept saying I’d make it. Finally made it! I had to change a couple things from the original recipe 5 Ingredient Chicken Sausage and Orzo Skillet.

Original recipe called for arugula which I did not have, and I added halved grape/cherry tomatoes. I also subsituted grated parmesan cheese for the shaved and I cut down the amount they called for. You can always add more later!

I also cut the recipe in half as it’s just me and the hubby and even though we definitely LOVE leftovers we decided it was best to cut back a bit. I used Wellsley Farms Italian chicken sausage with tomato, mozzarella and basil. Delish! But feel free to use any kind you like.

The recipe is so easy and I just love using 1 pan to cook. Less to clean later!

Ingredients:

6 Italian style chicken sausages, sliced into rounds

2 cups dried orzo

8 cloves garlic, minced

4 cups chicken broth

3/4 cup grated parmesan cheese

6-8 oz. fresh spinach (remember it shrinks down to almost nothing.)

1 cup or more slice grape tomatoes

2 TBS olive oil

salt and pepper to taste

red pepper flakes to taste

Instructions:

  1. Heat oil in a large non-stick skillet over medium heat. Add chicken sausage and cook for 2 minutes each side, or just keep mixing till all sides are nice and golden.
  2. Add garlic, orzo and red pepper flakes. Toss for 1-2 minutes until orzo is slightly toasted and garlic is really fragrant.
  3. Pour in chicken broth and season with salt and pepper. Bring to a boil, reduce heat and simmer, covered, for about 15 minutes, until all of the liquid is absorbed and the orzo is cooked. Keep stirring every so often so it doesn’t stick to the bottom of the pan.
  4. Add the spinach and tomatoes just before the orzo is almost cooked and mix well. Cover for a minute or so and let the spinach reduced.
  5. Add the parmesan cheese and serve!
  6. Garnish with fresh basil if desired.

This makes 4-6 servings.

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