Description
This Creamy Chicken Sausage Orzo is a comforting and flavorful skillet meal featuring spicy Italian chicken sausage, tender orzo pasta, and a luscious coconut milk sauce. Infused with garlic, Parmesan cheese, and a touch of heat from red pepper flakes, this quick and easy dish is perfect for a satisfying weeknight dinner with wholesome ingredients and vibrant greens.
Ingredients
Scale
Protein and Aromatics
- 1 tbsp (15 ml) olive oil
- 12 oz (340 g) spicy Italian chicken sausage, casing removed if preferred
- 6 cloves garlic, minced
Pasta and Liquids
- 1 cup (170 g) dry orzo pasta
- 2 cups (480 ml) low sodium chicken broth
- 1/4 cup (60 ml) coconut milk
Vegetables and Cheese
- 2 cups (60 g) baby spinach leaves
- 1/2 cup (50 g) freshly grated Parmesan cheese
Seasonings
- 1 tbsp (15 ml) soy sauce
- 1 tsp (2.3 g) onion powder
- 1/2 tsp (1 g) red pepper flakes
- 1/2 tsp (1 g) black pepper
- 1/4 tsp (1.5 g) salt
- 1 tsp (1 g) fresh or dried thyme
Instructions
- Cook the sausage and garlic: Drizzle olive oil into a large skillet and heat over medium-high heat. Add the spicy Italian chicken sausage and cook, stirring occasionally, until browned and fully cooked through, about 6 to 7 minutes, until golden. Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Toast the orzo: Add dry orzo to the skillet with the sausage and garlic. Stir constantly and toast for about 60 seconds until lightly browned and aromatic, ensuring not to burn the pasta.
- Add liquids and seasonings, then simmer: Pour in the low sodium chicken broth to deglaze the pan, stirring to scrape up browned bits. Mix in coconut milk, soy sauce, onion powder, red pepper flakes, black pepper, salt, and thyme. Bring the mixture to a boil, then reduce heat to low. Cover the skillet and simmer for 10 to 12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, forming a creamy sauce.
- Finish with spinach and Parmesan: Stir in baby spinach leaves and cook until wilted, about 1 to 2 minutes. Mix in freshly grated Parmesan cheese until melted and fully incorporated. Adjust seasoning to taste with additional salt, black pepper, or red pepper flakes if desired. Serve hot.
Notes
- Remove sausage casing for a crumbly texture or leave it for slices.
- Use low sodium chicken broth to control saltiness.
- Toast the orzo carefully to avoid burning and add depth of flavor.
- Adjust red pepper flakes according to desired spice level.
- Spinach can be substituted with kale or Swiss chard for variation.
- Leftovers keep well in the fridge for up to 3 days.
- Reheat gently adding a splash of broth or milk to re-cream if needed.
