Comforting one-pan meal with browned chicken sausage, orzo pasta, broccoli, and bright lemon finish.
# Components:
→ Proteins
01 - 1 pound chicken sausage, sliced
→ Pasta & Grains
02 - 1 cup orzo pasta, uncooked
→ Vegetables & Aromatics
03 - 3 cups broccoli florets
04 - 1 medium yellow onion, diced
05 - 3 to 4 garlic cloves, minced
06 - Fresh parsley, chopped, for garnish
→ Liquids
07 - 2 and 1/2 cups chicken broth
08 - Juice of 1/2 to 1 lemon
→ Dairy
09 - 1/2 cup freshly grated Parmesan cheese
→ Oils & Seasonings
10 - 2 tablespoons olive oil
11 - 1 teaspoon Italian seasoning
12 - 1/4 teaspoon red pepper flakes, optional
13 - Salt and black pepper, to taste
# Directions:
01 - Heat olive oil in a large skillet over medium-high heat. Add sliced chicken sausage and cook until browned, approximately 5 minutes. Transfer sausage to a plate and set aside.
02 - In the same skillet, add diced onion and cook for 3 to 4 minutes until softened. Stir in minced garlic, Italian seasoning, and red pepper flakes if using, and cook for 1 minute until fragrant.
03 - Add uncooked orzo to the skillet and toast, stirring constantly, for 1 to 2 minutes until lightly golden.
04 - Pour in chicken broth, scraping up any browned bits from the pan bottom. Bring to a simmer, cover, and cook for 8 minutes, stirring occasionally.
05 - Stir in broccoli florets and return sausage to the skillet. Cover and cook for another 4 to 5 minutes until broccoli is tender-crisp and orzo reaches al dente texture.
06 - Remove from heat. Stir in Parmesan until creamy, then add lemon juice. Season with salt and pepper to taste.
07 - Let the dish rest for 5 minutes to achieve desired consistency, then garnish with chopped parsley and serve.
