Ingredients
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 2–3 links chicken sausage, sliced
- 1 to 1½ cups broccoli florets
- 2 cloves garlic, minced
- 2 cups chicken broth (or stock)
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot or deep skillet over medium heat. Add the sliced chicken sausage and brown for 5–7 minutes until nicely seared.
- Add the minced garlic and sauté briefly until fragrant (about 30 seconds to 1 minute).
- Add the broccoli florets and cook for 2–3 minutes, stirring occasionally, so they begin to soften.
- Stir in the orzo, chicken broth, Italian seasoning, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce heat to low, cover the pot, and simmer for 10–12 minutes (or as directed on the orzo package) until the orzo is tender and has absorbed most of the liquid.
- Remove from heat and stir in the grated Parmesan cheese until it melts and becomes creamy.
- Garnish with fresh parsley. Serve immediately while warm.
Notes
- Use spicy chicken sausage for extra heat.
- Try a vegetarian version by replacing sausage with mushrooms or plant-based sausage.
- Add a splash of heavy cream or milk just before finishing for an even creamier texture.
- Include extra vegetables like spinach, zucchini, or bell peppers for more nutrition and color.
- If leftovers thicken, stir in a little chicken broth or water when reheating to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One‑Pot / Simmer
- Cuisine: American / Italian Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg
