Chicken Sausage Orzo (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
1 cup grated parmesan
02 -
2 to 3 cups chopped up broccoli
03 -
2 cups chicken bone broth, organic preferred
04 -
1 tablespoon garlic, minced
05 -
Good splash of olive oil
06 -
Salt, kosher (as needed)
07 -
Black pepper, freshly cracked (as needed)
08 -
1 cup orzo (small pasta) uncooked
09 -
8 oz spinach asiago chicken sausage, sliced about half an inch thick
# Step-by-Step Directions:
01 -
Mix in parmesan and keep stirring until everything's melted in. Dish it up now and add a sprinkle more parmesan if you want.
02 -
Toss in the bone broth. Give it a swirl, crank the heat until it boils, then lower the temp to a gentle simmer. Pop on a lid and let it bubble for another 10-15 minutes, until orzo's soft and broth's soaked up.
03 -
Toss in the dry orzo plus the garlic. Stir ‘em around for about a minute so nothing sticks.
04 -
Drop the broccoli chunks into the pan. Shake on some pepper and salt—don’t be shy. Cook about 5 minutes or until it gets bright green and just the right softness.
05 -
Pour olive oil into a big skillet and set the temp around medium-high. Once it shimmers, stack the sausage slices in so they all touch the pan. Cook about 2-3 minutes, flip ‘em, and go one more minute so both sides get a nice brown color.
# Helpful Notes:
01 -
If you want the broccoli to stay colorful and a bit crunchy, wait until your sausage is looking golden before throwing it in.