Creamy Chicken Sausage Orzo

Dinner

Kelton Maloy · ★★★★★

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PREP 10 min · COOK 20 min · SERVES 2

2 SERV

EASY

10 min

20 min

Ingredients

2 tbsp olive oil

5 Italian chicken sausage links (sliced (Already Cooked))

2 Shallots (thinly sliced)

5 cloves garlic (minced)

1 cup uncooked orzo

1/3 cup jarred roasted red peppers (chopped)

1/2 tsp Italian seasoning

1/4 tsp salt

1/4 tsp black pepper

Red pepper flakes (to taste)

2 cups chicken broth (plus more as needed)

1 cup baby spinach (chopped)

1/3 cup arrabbiatta sauce

1 cup non-fat half and half

1/2 cup non-fat cottage cheese

Juice of 1/2 lemon

1/2 cup Parmesan cheese

Fresh basil leaves (for toppingv)

Method

Heat olive oil in a large skillet over medium heat. Add sliced chicken sausage and cook until browned, about 5 minutes. Remove sausage from the skillet and set aside.

In the same skillet, add thinly sliced shallots and minced garlic. Cook until softened and fragrant, about 2 minutes.

Add the uncooked orzo to the skillet and toast for 2-3 minutes, stirring frequently.

Stir in chopped roasted red peppers, Italian seasoning, salt, black pepper, and red pepper flakes.

Pour in chicken broth and bring to a simmer. Cook for about 10 minutes, or until the orzo is tender, stirring occasionally. Add more chicken broth if needed to keep the orzo from sticking to the skillet.

Once the orzo is cooked, stir in the chopped baby spinach and cooked chicken sausage.

Add the arrabbiatta sauce, non-fat half and half, and non-fat cottage cheese. Stir until everything is well combined and heated through.

Squeeze in the juice of half a lemon and sprinkle Parmesan cheese over the top.

Continue cooking for an additional 2-3 minutes, or until the sauce is creamy and the spinach is wilted.

Serve hot, garnished with fresh basil leaves on top.