Chicken Sausage Orzotto
with Mozzarella, Zucchini, and Tomato
Put away your colander, your jumbo-sized pot, and all of those kitchen doodads: everything here can be prepared in one pan, no draining or straining required. This hearty orzo pasta dish is prepared risotto-style, meaning it’s cooked with only the minimum amount of water needed to make it nicely al dente. Plus, fewer tools means quicker cleanup—can we get an aww yeah?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
1 unit
Shallot
9 ounce
Italian Chicken Sausage Mix
1 tablespoon
Italian Seasoning
6 ounce
Orzo Pasta
(Contains Wheat)
1 unit
Chicken Stock Concentrate
6.88 ounce
Crushed Tomatoes
½ cup
Mozzarella Cheese
(Contains Milk)
½ cup
Panko Breadcrumbs
(Contains Wheat)
Not included in your delivery
2 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Trim ends from zucchini, then grate using large holes of a grater. Trim, then thinly slice scallions, separating greens and whites.
Heat a drizzle of oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add sausage and half the Italian seasoning (we’ll use the rest later), breaking up meat into pieces. Cook until no longer pink, 3-5 minutes. Transfer to a large paper-towel-lined bowl and set aside.
Add zucchini, scallion whites, and a drizzle of oil to same pan over mediumhigh heat. Cook, tossing, until tender and zucchini has shrunk by about a third, about 5 minutes. Season with salt and pepper. Transfer to bowl with sausage. Wipe out pan.
Melt 1 TBSP butter in same pan over medium-high heat, then add orzo and toss to coat. Let toast, stirring often, until golden, 2-3 minutes. Stir in remaining Italian seasoning, stock concentrate, 1½ cups water, and half the tomatoes from package (use the rest as you like). Bring to a boil and cook, stirring occasionally, until orzo is al dente, about 12 minutes.
Drain any excess liquid from sausage and zucchini, then stir into orzo in pan. Add another 1 TBSP butter and stir to melt. Season with salt and pepper. Remove pan from heat. (TIP: Transfer contents of pan to a baking dish at this point if your pan is not ovenproof.) Sprinkle mozzarella and panko evenly over pan or dish.
Place pan or dish under broiler— surface should be about 3 inches from flame. Broil until panko is golden brown and mozzarella melts, 2-3 minutes. (TIP: Keep an eye out for any burning.) Remove from broiler, then scatter with scallion greens and divide between plates.
