2 to 3 garlic cloves - minced
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