Description
A creamy, spicy, one-pot orzo dish packed with Italian chicken sausage, garlic, spinach, and parmesan. Quick, comforting, and balanced with protein, carbs, and greens.
Ingredients
Scale
- 1 tbsp olive oil
- 12 oz spicy Italian chicken sausage, sliced
- 6 garlic cloves, minced
- 1 cup dry orzo pasta
- 2 cups low-sodium chicken broth
- 1/4 cup canned full-fat coconut milk (or heavy cream)
- 1 tbsp low-sodium soy sauce
- 1 tsp onion powder
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 tsp fresh or dried thyme
- 1/2 cup freshly grated parmesan cheese (or vegan alternative)
- 2 cups fresh baby spinach leaves
Instructions
- Sauté sausage: Heat olive oil in a large skillet over medium-high heat. Add sliced chicken sausage and cook until browned, about 6–7 minutes. Add minced garlic and sauté for 30 seconds until fragrant.
- Toast orzo: Stir in the dry orzo and cook for 1 minute with the sausage and garlic.
- Deglaze and simmer: Pour in chicken broth, then add coconut milk, soy sauce, onion powder, red pepper flakes, black pepper, salt, and thyme. Mix well, bring to a boil, then cover, reduce heat, and simmer for 10–12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
- Add greens and cheese: Stir in baby spinach until wilted. Add parmesan cheese and stir until creamy and well combined.
- Taste and serve: Adjust seasonings if needed. Serve hot with optional crusty bread or a side salad.
Notes
For a dairy-free version, use coconut milk and vegan parmesan. Add a splash more broth or milk if orzo thickens too much after cooking.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One-Pot / Stovetop
- Cuisine: Fusion / Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg