Description
A flavorful and easy one-pan chicken sausage orzo skillet, perfect for a quick and satisfying weeknight meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound chicken sausage, sliced (about 4 links)
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained (like Rotel)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups chicken broth
- 1 cup orzo pasta, uncooked
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley, for garnish
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Slice chicken sausage, chop onion and bell peppers, mince garlic. Have canned tomatoes ready.
- Cook Sausage: Heat olive oil in a large skillet or Dutch oven over medium heat. Add sausage and cook until browned on all sides (5-7 minutes). Remove sausage and set aside.
- Sauté Vegetables: Add onion to the skillet and cook until softened (about 5 minutes). Add garlic and cook until fragrant (about 1 minute). Add bell peppers and cook until slightly softened (about 5 minutes).
- Add Tomatoes and Seasonings: Stir in diced tomatoes, diced tomatoes with green chilies, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste.
- Simmer Orzo: Pour in chicken broth and bring to a boil, scraping up any browned bits from the bottom of the skillet. Stir in uncooked orzo pasta.
- Cover and Cook: Reduce heat to low, cover the skillet, and simmer for 15-20 minutes, or until the orzo is cooked through and the liquid has been absorbed. Stir occasionally to prevent sticking. Add more chicken broth if needed to keep orzo creamy.
- Finish: Stir in cooked chicken sausage and Parmesan cheese. Cook for another minute or two, until cheese is melted and everything is heated through.
- Garnish and Serve: Remove from heat and stir in fresh parsley. Taste and adjust seasoning as needed. Serve hot, garnished with extra Parmesan cheese and parsley.
Notes
- Spice it up: Add more red pepper flakes or cayenne pepper for extra heat.
- Add vegetables: Zucchini, mushrooms, or spinach can be added.
- Use different sausage: Italian sausage or chorizo are good substitutes.
- Make it vegetarian: Omit sausage and add chickpeas or white beans.
- Add cream: Stir in a splash of heavy cream or half-and-half for a richer dish.
- Use different herbs: Thyme, rosemary, or sage can be used.
- Make it cheesy: Add mozzarella, provolone, or cheddar cheese.
- Make it ahead: Prepare up to the point of adding orzo, store in the refrigerator, and add orzo and broth when ready to cook.
- Prep Time: 15 minutes
- Cook Time: 35 minutes