Chicken Sausage and Broccoli Orzo
This hearty Chicken Sausage and Broccoli Orzo brings family together with its savory flavors and nutritious ingredients, all ready in under 30 minutes!
Ingrédients
Pasta and Base
- 2 cups orzo pasta This rice-shaped pasta absorbs flavors beautifully.
- 1 tablespoon olive oil Adds richness and helps cook the sausage.
- 4 cups chicken broth The base for cooking orzo and enhancing flavor.
Protein and Vegetables
- 1 pound chicken sausage (sliced) Choose your favorite flavor—Italian, spicy, or roasted garlic.
- 2 cups broccoli florets A nutritious green that adds a crunchy texture.
- 3 cloves garlic (minced) For those aromatic flavors.
- 1 teaspoon Italian seasoning A blend that ties everything together beautifully.
Finishing Touches
- 1/2 cup grated Parmesan cheese Melts into the dish for that delightful creaminess.
- 2 tablespoons fresh parsley (chopped) A fresh herb for garnish and brightness.
Instructions
Preparation
- Gather all your ingredients first. Slice the chicken sausage and mince the garlic to save time later.
Cooking
- In a large pot, heat the olive oil over medium heat. Add the sliced chicken sausage and cook for about 5–7 minutes until browned.
- Once the sausage is nicely browned, add in the minced garlic. Sauté for about a minute until fragrant.
- Next, stir in the broccoli florets and cook for 2–3 minutes until they start to soften.
- Add the orzo pasta, stirring until it's coated with the oil and flavor from the sausage and garlic.
- Carefully pour in the chicken broth. Add the Italian seasoning, salt, and pepper, and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for 10–12 minutes until the orzo is tender and most of the liquid is absorbed.
- Remove the pot from heat and stir in the grated Parmesan cheese until it melts into a creamy texture.
- Finally, sprinkle chopped parsley over the top for a fresh finish.
Notes
For an extra creamy version, mix in a splash of heavy cream just before serving. Ensure leftovers are stored in an airtight container in the fridge for 3-4 days or can be frozen for longer storage.