Broccoli Orzo Chicken Sausage (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1 cup shredded parmesan cheese
02 -
2 cups organic chicken bone broth
03 -
1 cup orzo pasta
04 -
1 tablespoon minced garlic
05 -
Ground black pepper, to taste
06 -
Kosher salt, to taste
07 -
2 to 3 cups broccoli, roughly chopped
08 -
8 ounces chicken sausage with spinach and asiago, sliced about 0.6–1.3 cm thick
09 -
Generous splash of olive oil
# Steps to Follow:
01 -
Mix in the parmesan while everything's still hot so it gets gooey and smooth. Scoop everything out, maybe sprinkle on some extra cheese if you want. Serve right away.
02 -
Pour in chicken broth. Give everything a quick stir, then crank up the heat until it's bubbling. Turn the heat down low, pop a lid on, and let it cook for 10–15 minutes. The orzo should soak up all the liquid and get nice and tender.
03 -
Toss garlic and dry orzo into the pan. Stir it up so everything gets mixed and let it cook for a minute.
04 -
Drop the chopped broccoli into the hot pan. Shake on some salt and pepper. Cook and stir for about 5 minutes. You're looking for the broccoli to stay bright green and go just soft enough.
05 -
Set a big skillet on medium-high. Pour in olive oil—don't be shy. Put in sausage pieces in one layer. Let them sizzle for 2–3 minutes, flip, and do another minute until both sides are a deep golden.
# Additional Tips:
01 -
Toss in broccoli only after your sausage gets nice and brown. That keeps the color bright and that gentle crunch you want.