Creamy Chicken Sausage Orzo
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
Instructions
- 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.
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