Chicken Sausage and Broccoli Orzo is a delicious and comforting dish that brings together tasty chicken sausage, fresh broccoli, and hearty orzo pasta. It’s perfect for busy weeknights or whenever you’re craving a warm, filling meal. The combination of flavors and textures makes this dish a favorite for the whole family.
Why Make This Recipe
This recipe is quick and easy, taking just about 30 minutes from start to finish. It uses simple ingredients that you might already have at home. Plus, it’s a one-pot meal, which means less clean-up for you! Packed with protein and vegetables, it’s both nutritious and satisfying, making it a great choice for any dinner.
How to Make Chicken Sausage and Broccoli Orzo
Ingredients:
- 2 cups orzo pasta
- 1 tablespoon olive oil
- 1 pound chicken sausage, sliced
- 2 cups broccoli florets
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Directions:
- In a large pot, heat the olive oil over medium heat. Add the sliced chicken sausage and cook for 5–7 minutes until browned.
- Add the minced garlic and cook for about 1 minute until it becomes fragrant.
- Add the broccoli florets and cook for 2–3 minutes until they start to soften.
- Stir in the orzo, chicken broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Remove from heat and stir in the Parmesan cheese until melted and well combined.
- Garnish with parsley and serve hot. Optional: for a creamier texture, stir in 1/4 cup of heavy cream just before serving.
How to Serve Chicken Sausage and Broccoli Orzo
Serve the Chicken Sausage and Broccoli Orzo hot in bowls. It pairs well with a side salad or some crusty bread. You can also add extra Parmesan cheese on top for added flavor.
How to Store Chicken Sausage and Broccoli Orzo
To store leftovers, let the dish cool completely. Place it in an airtight container and store it in the fridge for up to 3 days. You can reheat it in the microwave or on the stove with a splash of chicken broth to loosen it up.
Tips to Make Chicken Sausage and Broccoli Orzo
- Feel free to use any type of chicken sausage you like; spicy or mild varieties work well.
- For extra veggies, you can add bell peppers, spinach, or peas.
- If you want more protein, consider adding cooked chicken or beans into the mix.
Variation (if any)
You can easily turn this dish into a vegetarian option by replacing the chicken sausage with plant-based sausage or mushrooms. Additionally, you can swap the broccoli for other vegetables like asparagus or green beans.
FAQs
1. Can I use whole wheat orzo instead?
Yes, whole wheat orzo is a great option and adds more fiber to the dish.
2. How can I make this dish gluten-free?
You can use gluten-free orzo or substitute it with a different gluten-free pasta shape.
3. Can I make this in advance?
Yes, you can prepare it ahead of time, but it’s best to store the leftover orzo separately from the sauce to prevent it from getting mushy. Reheat when ready to serve.
Chicken Sausage and Broccoli Orzo
Ingredients
Main Ingredients
- 2 cups orzo pasta
- 1 tablespoon olive oil
- 1 pound chicken sausage, sliced Spicy or mild varieties work well.
- 2 cups broccoli florets You can use other vegetables like asparagus or green beans.
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- 1/2 cup grated Parmesan cheese Optional for extra flavor.
- 2 tablespoons fresh parsley, chopped
Instructions
Cooking
- In a large pot, heat the olive oil over medium heat. Add the sliced chicken sausage and cook for 5–7 minutes until browned.
- Add the minced garlic and cook for about 1 minute until it becomes fragrant.
- Add the broccoli florets and cook for 2–3 minutes until they start to soften.
- Stir in the orzo, chicken broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce to a simmer.
- Cover and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Remove from heat and stir in the Parmesan cheese until melted and well combined.
- Garnish with parsley and serve hot. Optionally, stir in 1/4 cup of heavy cream just before serving for a creamier texture.