Chicken Sausage Orzo Broccoli (Printable Version)
Big skillet of orzo, chicken sausage, and broccoli tossed in parmesan. Just right for nights when you want dinner fast.
# What You'll Need:
→ Main Stuff
01 -
1 cup of parmesan, shredded up
02 -
2 cups chicken bone broth, organic if you can
03 -
1 cup orzo, dry
04 -
1 tablespoon garlic, chopped really small
05 -
Salt—go for kosher—just use what tastes good
06 -
Pepper—freshly ground is nice—add to your liking
07 -
2 or 3 cups broccoli, chop it up rough
08 -
8 ounces chicken sausage with spinach and asiago, cut into 0.6 to 1.3 cm thick slices
09 -
Good splash of olive oil
# Step-by-Step Guide:
01 -
Toss in the shredded parmesan and mix it in so it melts and gets all gooey. Scoop onto plates now and add more cheese on top if you’re feeling fancy.
02 -
Pour in that chicken bone broth. Give it a stir and crank up the heat so it bubbles, then drop it down low and put a lid on it. Let everything gently cook for about 10 to 15 minutes till the orzo is soft and the liquid’s mostly gone.
03 -
Drop the minced garlic and uncooked orzo into your pan. Mix things up for about a minute.
04 -
Add in the broccoli chunks. Sprinkle on a good pinch of salt and some pepper. Cook it all for around five minutes, until the broccoli turns bright and softens up a bit.
05 -
Put a big skillet on medium-high with a hearty splash of olive oil. When it’s hot, lay the sausage slices out in the pan and sizzle them for two or three minutes. Flip them so both sides get a nice golden color.
# Additional Notes:
01 -
Don’t overcook broccoli or it’ll go mushy. Wait till your sausage is nice and browned before tossing broccoli in—keeps things bright and tasty.