Ingredients
Method
Preparation
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add the sliced chicken sausage in a single layer. Cook 5–7 minutes, turning occasionally, until browned and slightly crisp.
- Push the sausage to the side and add the minced garlic. Cook 30–60 seconds until fragrant — don’t let it brown.
- Stir in 2 cups broccoli florets and cook 2–3 minutes until they begin to soften and stay bright green.
- Add 2 cups orzo, 4 cups chicken broth, 1 teaspoon Italian seasoning, and a pinch of salt and pepper. Stir to combine.
- Bring the pot to a boil, then reduce heat to a simmer. Cover and cook 10–12 minutes, stirring once or twice so the orzo cooks evenly and doesn’t stick.
- Remove from heat. Stir in 1/2 cup grated Parmesan until melted and fully combined. For a creamier finish, stir in a splash of heavy cream now.
- Taste and adjust seasoning. Garnish with 2 tablespoons chopped fresh parsley. Serve hot.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 5gSodium: 700mgFiber: 4gSugar: 2g
Notes
You can swap turkey or vegetarian sausage for chicken. For a dairy-free option, skip the Parmesan and use nutritional yeast. This dish can be easily adapted to include different vegetables or spices.
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