Directions
- 1Add olive oil to skillet and heat to medium.
- 2Add chicken sausage and cook for 3-4 minutes, untouched, until the bottoms are golden brown. Flip your sausage and let cook for 1 more minute.
- 3Add your onion and bell pepper, and stir. Cook for 4-5 minutes, stirring occasionally, until onions are translucent and peppers begin to soften.
- 4Add garlic, Calabrian chilies, and Italian seasoning. Cook for 1-2 minutes, stirring frequently, until just fragrant. Be careful not to burn the garlic.
- 5Add orzo, water, and bouillon, and stir. Let simmer for 8-12 minutes, stirring occasionally, until orzo is cooked through. If the pot starts to boil, reduce heat to medium-low.
- 6When orzo is cooked, turn off the heat. Add spinach and parmesan. Stir until spinach is wilted.
- 7Add lemon juice and stir. Taste, and season with salt and pepper if needed. Serve immediately with extra parmesan and freshly cracked black pepper.
Ingredients
- 1 Tbsp olive oil
- 4 smoked chicken sausages, sliced into 1/4-inch coins
- 0.5 white onion, diced small
- 1 bell pepper, diced small
- 3 cloves garlic, minced
- 1 tsp Calabrian chilies
- 2 tsp Italian seasoning
- 1.25 cup dry orzo pasta
- 2.75 cup water
- 2 tsp Better Than Bouillon chicken
- 2 big handfuls baby spinach, chopped
- 0.75 cup grated parmesan cheese
- 0.25 lemon, juiced
- 0 salt
- 0 pepper
Equipment
large sauté pan or pot
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