A one-pot dish featuring savory chicken sausage, creamy orzo, and tender broccoli, perfect for weeknight dinners or meal prep.
12 oz chicken sausage, sliced
1 cup orzo pasta
2 cups broccoli florets (fresh or frozen)
3 cups low-sodium chicken broth
1 small onion, diced
2 cloves garlic, minced
1/3 cup grated Parmesan cheese
1 tbsp olive oil
Salt & pepper to taste
Optional: red pepper flakes, lemon juice
In a large skillet, heat olive oil over medium heat. Add sliced sausage and brown for 4–5 minutes. Remove and set aside.
Add onion to the same pan and cook until soft, about 3 minutes. Add garlic and cook 30 seconds.
Stir in orzo and toast for 2 minutes, stirring frequently.
Pour in chicken broth. Bring to a simmer and cook for 8–10 minutes, stirring occasionally.
In the last 3 minutes of cooking, add broccoli and cooked sausage.
Once orzo is tender and most liquid absorbed, stir in Parmesan and optional lemon juice.
Season to taste and serve warm.
Use whole wheat orzo for added fiber.
Swap broccoli with other seasonal vegetables.
Store leftovers in the fridge for 3–4 days.
Reheat with a splash of broth for best texture.