Ingredients
Scale
- 2 cups orzo pasta
- 1 tablespoon olive oil
- 1 pound chicken sausage, sliced
- 2 cups broccoli florets
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: splash of heavy cream for a creamier texture
Instructions
- Heat olive oil in a large pot over medium heat and cook the sliced chicken sausage until browned, about 5–7 minutes.
- Add minced garlic and cook for about 1 minute until fragrant.
- Stir in broccoli florets and cook for 2–3 minutes until they start to soften.
- Add the orzo, chicken broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat to a simmer.
- Cover and simmer for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Remove from heat and stir in Parmesan cheese until melted and well combined. If using, stir in a splash of heavy cream for extra creaminess.
- Garnish with fresh parsley and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat with a little extra broth or water if needed. For a vegetarian version, substitute chicken sausage with plant-based sausage or omit it altogether.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 45mg
Keywords: orzo, chicken sausage, broccoli, one-pot meal, easy dinner