This simple, one-pot recipe delivers a creamy, flavorful chicken sausage and broccoli orzo that is perfect for a quick weeknight dinner with minimal cleanup.
Author:cookingbycarla
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound pre-cooked chicken sausage, sliced into rounds
1 small yellow onion, chopped
3 cloves garlic, minced
1 1/2 cups dry orzo pasta
4 cups low-sodium chicken broth
1 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
3 cups fresh broccoli florets
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
Fresh parsley, chopped, for garnish
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced chicken sausage and cook until lightly browned, about 4 minutes. Remove the sausage and set it aside.
Add the chopped onion to the pot and cook until soft, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Stir in the dry orzo pasta, chicken broth, water, salt, pepper, and oregano. Bring the mixture to a boil.
Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 10 minutes, stirring occasionally to prevent sticking.
Stir in the broccoli florets. Cover the pot again and continue to cook for another 5 to 7 minutes, or until the orzo is tender and most of the liquid is absorbed.
Stir the cooked chicken sausage back into the pot. Remove the pot from the heat.
Stir in the heavy cream and grated Parmesan cheese until the sauce is creamy.
Serve immediately, garnished with fresh parsley.
Notes
For a lighter version, substitute half-and-half for the heavy cream.
If you do not have chicken broth, you can use vegetable broth or water with 1 bouillon cube.
This is a great 30-minute meal for busy weeknights.