Description
Make this simple, creamy orzo dish with chicken sausage and broccoli in one pan for a quick weeknight dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound pre-cooked chicken sausage, sliced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 3 cups chicken broth
- 1 head broccoli, cut into florets
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced chicken sausage and cook until lightly browned, about 4 minutes. Remove the sausage and set it aside.
- Add the chopped onion to the skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the orzo pasta and toast for 1 minute. Pour in the chicken broth. Bring the mixture to a simmer.
- Add the broccoli florets to the skillet. Cover the skillet and cook for 10 to 12 minutes, or until the orzo is nearly tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
- Reduce the heat to low. Stir in the heavy cream and the cooked chicken sausage. Cook for 2 minutes until heated through.
- Remove the skillet from the heat. Stir in the Parmesan cheese until the sauce is creamy. Season with salt and pepper to your liking.
- Serve immediately.
Notes
- For a lighter sauce, substitute half-and-half for the heavy cream.
- You can use fresh or frozen broccoli florets. If using frozen, add them during the last 5 minutes of simmering.
- Stir the orzo frequently during the simmering stage to keep it from sticking to the bottom of the pan.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 850
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 30
- Cholesterol: 90