One Pan Chicken Sausage Orzo


2 to 3 garlic cloves - minced
1 Lemon
Fresh Parsley
1 1/3 cups Orzo Pasta
5 oz Fresh Spinach - chop fine, need 1 cup of very packed spinach
8 oz Grape Tomoatoes - cut tomatoes in half
1 TBSP Italian Seasoning
2 1/2 cups Chicken Stock
1/2 cup Mozzarella Cheese
1/2 cup Parmesan Cheese
12 oz Italian Chicken Sausage - remove from casing

  • In a large pan with high sides heat a drizzle of olive oil and add the chicken sausage (remove from casing). Break up the sausage into pieces while you brown it.

  • Once done add your garlic and tomatoes to the pan cook until tomatoes start to wilt. Stirring occasionally.

  • Once tomatoes are done add 1 1/3 cups of orzo pasta and Italian seasoning stir until orzo is coated in the juices of sausage and tomatoes. Season with salt and Pepper.

  • Add 2 1/2 cups of chicken stock and a pinch of salt to the pan with the tomatoes and sausage. Bring to a boil then reduce heat to medium and simmer for 7-9 minutes.

  • Stir in spinach and cook for an additional 3 minutes. If it seems dry you can add more water 1/4 cup at a time.

  • Stir in mozzarella, a squeeze of lemon, and more slat and pepper to taste

  • Top with parmesan cheese and chopped or whole parsley leaves and leftover lemon wedges


Looks awesome - I see a Sat. night meal in the works!

Just finished it. It was a winner, but Iā€™m gonna try it without the mozzarella next time.

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My Italian family would disagree with the removal of mozzarella.

It was good, just without the cheese it may be a little lighter.

Watching my figure you know.