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.