Ingredients
Scale
- 1 tbsp olive oil – For sautéing the chicken sausage and enhancing the flavor.
- 12 oz spicy Italian chicken sausage, sliced – Adds protein and depth of flavor. Choose mild if you prefer less heat.
- 6 cloves garlic, minced – Brings a rich, aromatic element to the dish.
- 1 cup orzo, dry – A small, rice-shaped pasta that absorbs the flavors beautifully.
- 2 cups low-sodium chicken broth – Provides the necessary liquid for cooking the orzo while adding a savory base.
- 1/4 cup full-fat canned coconut milk or heavy cream – Gives the dish its creamy texture.
- 1 Tbsp low-sodium soy sauce – Enhances umami and adds depth to the sauce.
- 1 tsp onion powder – Rounds out the seasoning with a mild sweetness.
- 1/2 tsp red pepper flakes – Adds a slight heat, which can be adjusted based on preference.
- 1/2 tsp black pepper – Provides a subtle warmth and complements the other seasonings.
- 1/4 tsp salt – Enhances the overall flavor while keeping sodium levels balanced.
- 1 tsp fresh or dried thyme – Adds an earthy, herbaceous touch.
- 1/2 cup freshly grated Parmesan cheese – Contributes richness and umami to the dish.
- 2 cups baby spinach leaves – A nutritious, vibrant addition that softens beautifully in the creamy sauce.
Instructions
- Cook the Chicken Sausage
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the sliced chicken sausage and cook for 6 to 7 minutes, stirring occasionally. The sausage should develop a golden-brown color, which enhances its flavor. - Sauté the Garlic
Add the minced garlic to the pan and cook for about 30 seconds until fragrant. Be careful not to burn the garlic, as it can become bitter. - Toast the Orzo
Stir in the dry orzo and let it toast in the skillet for about 60 seconds. This step enhances the pasta’s nutty flavor and helps prevent it from becoming mushy later. - Deglaze the Pan and Simmer
Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Add the coconut milk (or heavy cream), soy sauce, onion powder, red pepper flakes, black pepper, salt, and thyme. Stir everything together and bring the mixture to a gentle boil. - Cook the Orzo
Reduce the heat to low, cover the skillet, and let the orzo simmer for 10 to 12 minutes, stirring occasionally. The pasta should become tender as it absorbs the flavorful broth. If the orzo sticks to the bottom, simply stir gently and add a splash of water if needed. - Add Spinach and Parmesan
Once the orzo is fully cooked and most of the liquid is absorbed, stir in the baby spinach leaves. Allow them to wilt for about 1 minute before mixing in the freshly grated Parmesan cheese. Taste the dish and adjust seasoning if needed. - Serve and Enjoy
Your creamy chicken sausage orzo skillet is now ready to serve. Spoon it onto plates and enjoy it warm.
Notes
- How to Tell If the Sausage is Cooked: Chicken sausage is fully cooked when it reaches an internal temperature of 165°F (74°C). If you’re using pre-cooked sausage, you only need to brown it for added flavor.
- Preventing the Garlic from Burning: Garlic cooks very quickly, so add it just before the orzo to avoid burning. Stir continuously to distribute the heat evenly.
- Achieving the Perfect Orzo Texture: Stir occasionally while simmering to prevent sticking. If the mixture thickens too much, add a splash of broth or water.
- What to Do If the Dish is Too Salty: Since soy sauce and Parmesan naturally contain sodium, start with less salt and adjust at the end. If the dish ends up too salty, balance it with an extra splash of coconut milk or broth.
- Speeding Up Prep Time: Mince the garlic and slice the sausage before starting to cook to keep the process smooth and efficient.
- Prep Time: 5 minutes
- Cook Time: 20 minutes