Ingredients
Scale
- 1 tbsp olive oil
- 1 lb chicken sausage, sliced (preferably smoked or Italian-style)
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- 1 tsp lemon zest
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken sausage and cook until golden brown, about 3–4 minutes per side. Remove and set aside.
- Add minced garlic to the same skillet and sauté 30 seconds until fragrant.
- Stir in orzo and toast for 1–2 minutes.
- Pour in chicken broth and bring to a simmer.Cover and cook for 10 minutes, stirring once halfway.
- Uncover, stir in halved cherry tomatoes and cooked sausage. Continue cooking uncovered for 3–4 more minutes, or until orzo is tender and most liquid is absorbed.
- Off heat, stir in lemon zest, parsley, salt, pepper, and Parmesan (if using). Serve warm.
Notes
- For a vegetarian option, substitute chicken sausage with plant-based sausage and use vegetable broth.
- Reduce sodium by using low-sodium broth and skipping added salt.
- Stir in a drizzle of extra virgin olive oil or a squeeze of lemon juice before serving for extra richness and brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: One-pan sauté and simmer
- Cuisine: Italian-inspired
- Diet: High-Protein
Nutrition
- Serving Size: 1 serving
- Calories: 420 Kcal
- Sugar: 5g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg
