One-Pot Chicken and Sausage Orzo
Delicious and easy One-Pot Chicken and Sausage Orzo dish that requires minimal effort and delivers maximum flavor.
Equipment
- pot
Ingredients
- 2 teaspoons olive oil
- 12 ounces spicy Italian sausage casings removed
- 1 pound boneless, skinless chicken thighs cut into bite-size pieces
- 1 teaspoon salt or to taste
- 3 cups chicken broth plus more as needed
- ½ cup tomato sauce
- 1 ½ cups uncooked orzo
- 1 teaspoon kosher salt or to taste
- ½ cup finely grated Parmigiano-Reggiano
- ¼ cup chopped Italian parsley
- 2 tablespoons sliced fresh chives
- 4 tablespoons ricotta cheese for garnish
Instructions
- Place a pot over medium-high heat; add oil. Brown crumbled sausage, breaking up pieces as they cook. Cook and stir until sausage is nicely browned, about 5 minutes. Add chicken pieces. Cook and stir until chicken begins to turn opaque, about 1 minute. Add salt.
- Stir in chicken broth and tomato sauce. Raise heat to high and bring mixture to a simmer. Stir in orzo and a pinch of salt. Reduce heat to medium until pasta is almost tender and most of the liquid is absorbed, 10 to 12 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot.
- Remove from heat. Add grated cheese, parsley, and chives. Serve topped with a dollop of ricotta cheese.
Notes
The size of the orzo grain can vary, so be sure to check for doneness early and stop when it's 95% tender. It will continue to soften as you complete the final steps. You can substitute two boneless skinless chicken breasts for the chicken thighs.
Nutrition
Serving: 1servingCalories: 713kcalCarbohydrates: 61gProtein: 48gFat: 30gSaturated Fat: 10gCholesterol: 131mgSodium: 2709mgPotassium: 581mgFiber: 3gSugar: 5gVitamin C: 9mgCalcium: 199mgIron: 5mg
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