Description
This creamy chicken sausage orzo is a flavorful and comforting one-pan meal featuring spicy Italian chicken sausage, tender orzo pasta, and a rich, creamy sauce made with coconut milk and Parmesan cheese. Enhanced with garlic, spinach, and aromatic herbs, this dish comes together quickly on the stovetop, making it perfect for a satisfying weeknight dinner.
Ingredients
Scale
Sausage and Aromatics
- 1 tbsp (15 ml) olive oil
- 12 oz (340 g) spicy Italian chicken sausage, casing removed if preferred
- 6 cloves garlic, minced
Orzo and Liquids
- 1 cup (170 g) dry orzo pasta
- 2 cups (480 ml) low sodium chicken broth
- 1/4 cup (60 ml) coconut milk
Vegetables and Cheese
- 2 cups (60 g) baby spinach leaves
- 1/2 cup (50 g) freshly grated Parmesan cheese
Seasonings
- 1 tbsp (15 ml) soy sauce
- 1 tsp (2.3 g) onion powder
- 1/2 tsp (1 g) red pepper flakes
- 1/2 tsp (1 g) black pepper
- 1/4 tsp (1.5 g) salt
- 1 tsp (1 g) fresh or dried thyme
Instructions
- Cook the Sausage and Garlic: Drizzle olive oil into a large skillet and heat over medium-high heat. Add the spicy Italian chicken sausage and cook, stirring occasionally, for 6 to 7 minutes until browned and fully cooked through with a golden color. Add the minced garlic and sauté for about 30 seconds until fragrant, ensuring the garlic doesn’t burn.
- Toast the Orzo: Add dry orzo to the skillet with the sausage and garlic. Stir constantly and toast the orzo for about 60 seconds until it lightly browns, absorbing the flavors. Be careful to prevent burning by watching closely.
- Add Liquids and Seasonings, Simmer: Pour in the chicken broth to deglaze the pan, stirring and scraping up browned bits. Add the coconut milk, soy sauce, onion powder, red pepper flakes, black pepper, salt, and thyme. Stir to combine and bring the mixture to a boil. Reduce heat to low, cover the skillet, and simmer for 10 to 12 minutes. Stir occasionally to prevent sticking. The orzo should become tender and creamy as the liquid mostly absorbs.
- Finish with Spinach and Parmesan: Stir in the baby spinach leaves and cook until wilted, about 1 to 2 minutes. Mix in the grated Parmesan cheese until melted and well incorporated. Taste and adjust seasoning with additional salt, black pepper, or red pepper flakes if desired before serving.
Notes
- You can remove the sausage casing for a crumblier texture or leave it on for slices.
- Use low sodium chicken broth to control the salt level in the dish.
- The coconut milk adds creaminess and a subtle sweetness that complements the spicy sausage nicely.
- Feel free to substitute spinach with kale or Swiss chard if preferred.
- For a milder dish, reduce or omit the red pepper flakes.
- Leftovers store well in an airtight container in the refrigerator for 2–3 days.
