Description
Chicken Sausage and Broccoli Orzo: Comforting orzo pasta with savory chicken sausage and vibrant broccoli. Quick, flavorful, and crowd-pleasing.
Ingredients
Scale
- 1 pound (450g) chicken sausage, casings removed or sliced into rounds
- 4 cups (250g) broccoli florets, cut into bite-sized pieces
- 1½ cups (300g) uncooked orzo pasta
- 3 tablespoons (45ml) olive oil, divided
- 4 cloves garlic, minced (about 1½ tablespoons)
- 1 medium yellow onion, diced (about 1 cup)
- 3½ cups (830ml) low-sodium chicken broth
- ½ cup (50g) grated Parmesan cheese, plus extra for serving
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried Italian herbs
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Step 1: Prepare the Ingredients Begin by preparing all your ingredients for the Chicken Sausage and Broccoli Orzo. If using sausage links, remove the casings and crumble the meat, or slice into ½-inch rounds. Wash the broccoli thoroughly and cut into bite-sized florets, reserving the stems for another use or chopping them finely to include in this dish. Dice the onion, mince the garlic, and measure out the orzo pasta. Having everything ready before you start cooking ensures a smooth cooking process.
- Step 2: Brown the Sausage Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering. Add the chicken sausage, breaking it into smaller pieces if using crumbled sausage. Allow it to cook undisturbed for 2-3 minutes to develop a golden-brown crust before stirring. Continue cooking for another 3-4 minutes until the sausage is browned on all sides and nearly cooked through. The fond (browned bits) on the bottom of the pan will add incredible flavor to your Chicken Sausage and Broccoli Orzo. Transfer the sausage to a plate, leaving behind any rendered fat.
- Step 3: Create the Flavor Base In the same pan, add the remaining 2 tablespoons of olive oil. Add the diced onion and cook for 3-4 minutes until translucent and softened. Stir in the minced garlic, dried Italian herbs, and red pepper flakes (if using), cooking for another 30 seconds until fragrant. Add the orzo pasta to the pan and toast it for 1-2 minutes, stirring frequently to coat each grain with the aromatic oil mixture. This step adds a nutty dimension to your sausage and orzo dish that elevates the entire meal.
- Step 4: Simmer to Perfection Pour in the chicken broth and bring the mixture to a boil, scraping up any browned bits from the bottom of the pan. Reduce heat to a simmer and cover partially with a lid. Cook for about 7-8 minutes, stirring occasionally to prevent sticking. When the orzo is about halfway cooked, return the sausage to the pan and add the broccoli florets, stirring gently to incorporate. Continue cooking for another 5-6 minutes until the orzo is tender but still has a slight bite, the broccoli is bright green and tender-crisp, and most of the liquid has been absorbed. If the mixture becomes too dry before the pasta is done, add a splash more broth or water.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 400 calories per serving
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg