Description
There’s something extra satisfying about a recipe like this one-pot chicken and sausage orzo dish where you just basically dump the ingredients in a pot and wait until it’s cooked. Sure, you have to stir it a few times, and it helps if you add stuff in the right order. But for how delicious this comes out, you’re doing very little actual work.
Ingredients
- 2 teaspoons olive oil
- 12 ounces spicy Italian sausage, casings removed
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 1 teaspoon salt, or to taste
- 3 cups chicken broth, plus more as needed
- ½ cup tomato sauce
- 1 ½ cups uncooked orzo (rice-shaped pasta)
- 1 teaspoon kosher salt, or to taste
- ½ cup finely grated Parmigiano-Reggiano
- ¼ cup chopped Italian parsley
- 2 tablespoons sliced fresh chives
- 4 tablespoons ricotta cheese for garnish
Instructions
- Place a pot over medium-high heat; add oil. Brown crumbled sausage
- breaking up pieces as they cook. Cook and stir until sausage is nicely browned
- about 5 minutes. Add chicken pieces. Cook and stir until chicken begins to turn opaque
- about 1 minute. Add salt.
- Stir in chicken broth and tomato sauce. Raise heat to high and bring mixture to a simmer. Stir in orzo and a pinch of salt. Reduce heat to medium until pasta is almost tender and most of the liquid is absorbed
- 10 to 12 minutes
- stirring occasionally to prevent it from sticking to the bottom of the pot. Remove from heat. Add grated cheese
- parsley
- and chives. Serve topped with a dollop of ricotta cheese.
Prep Time: 15 mins
Cook Time: 16 mins
Total Time: 31 mins
Servings: 4