Ingredients
Scale
- 1 tbsp olive oil
- 12 oz spicy italian chicken sausage, sliced
- 6 cloves garlic, minced
- 1 cup orzo, dry
- 2 cups low sodium chicken broth
- 1/4 cup full-fat canned coconut milk, or heavy cream
- 1 tbsp low sodium soy sauce
- 1 tsp onion powder
- 1/2 tsp red pepper flakes
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 tsp fresh or dried thyme
- 1/2 cup freshly grated parmesan cheese
- 2 cups baby spinach leaves
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the chicken sausage and cook until browned for about 6 to 7 minutes.
- Stir in minced garlic and sauté for about 30 seconds, ensuring not to burn it.
- Mix in the dry orzo and toast it for about 60 seconds with the sausage and garlic.
- Pour in the chicken broth to deglaze the pan, followed by coconut milk, soy sauce, and seasonings. Mix well.
- Bring to a boil, reduce heat, and cover to simmer for 10 to 12 minutes, stirring occasionally until orzo is tender and most liquid is absorbed.
- Add in the spinach and cook until wilted. Stir in freshly grated parmesan cheese. Adjust seasoning with salt and pepper as necessary.
Notes
If you prefer a richer taste, substitute coconut milk with heavy cream.
Ensure to stir the orzo occasionally during cooking to prevent it from sticking.
This dish is great for meal prep; store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.