Ingredients
Main Ingredients
- 2 cups orzo pasta Use gluten-free orzo if needed.
- 1 tablespoon olive oil For cooking.
- 1 pound chicken sausage Sliced, can substitute with turkey sausage or vegetable sausage.
- 2 cups broccoli florets Fresh or frozen can be used.
- 3 cloves garlic Minced.
- 4 cups chicken broth Use low-sodium if preferred.
- 1 teaspoon Italian seasoning
- Salt and pepper To taste.
- 1/2 cup grated Parmesan cheese For garnishing and mixing into the dish.
- 2 tablespoons fresh parsley Chopped, for garnishing.
Method
Cooking
- Heat olive oil in a large pot over medium heat.
- Add the sliced chicken sausage and cook for 5–7 minutes until browned.
- Add the minced garlic and cook for 1 minute, until fragrant.
- Stir in the broccoli florets and cook for 2–3 minutes until they start to soften.
- Add the orzo, chicken broth, Italian seasoning, salt, and pepper.
- Bring to a boil, then reduce to a simmer.
- Cover and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Remove from heat and stir in the Parmesan cheese until melted and well combined.
- Garnish with fresh parsley and serve hot.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 52gProtein: 24gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 3gSugar: 2g
Notes
If leftovers are stored in an airtight container in the fridge, they will last for 3–4 days. For extra flavor, consider adding a splash of lemon juice before serving. This dish can be enhanced with additional vegetables such as carrots, bell peppers, or spinach.
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