One-Pan Orzo Italiano
with Chicken Sausage,Tomatoes, and Spinach
Pasta night just got so easy, it’s ridiculous. Everything in this recipe (and we really mean everything) comes together in a single pan. And since the orzo is cooked risotto-style, with the minimal amount of water it needs to get al dente, you don’t even have to drain it. The only thing that’s not minimal is the flavor: with chicken sausage, warmed tomatoes, and Parmesan and mozzarella cheeses, taste-wise, it’s about as big and bold as you can get.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
Garlic
5 ounce
Spinach
8 ounce
Grape Tomatoes
½ ounce
Parsley
12 ounce
Italian Chicken Sausage
1.33 cup
Orzo Pasta
(Contains Wheat)
1 tablespoon
Italian Seasoning
2 unit
Chicken Stock Concentrate
½ cup
Mozzarella Cheese
(Contains Milk)
½ cup
Panko Breadcrumbs
(Contains Wheat)
½ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
2 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat broiler to high. Mince garlic. Finely chop spinach until you have 2 cups of very packed spinach. Halve lemon; cut one half into wedges. Halve tomatoes. Pick parsley leaves from stems and finely chop; discard stems. Remove 4 links sausage from casings (use other links as you like).
Heat a large drizzle of olive oil in a large, tall-sided pan over medium-high heat (use an ovenproof pan if you have one). Add sausage, breaking up meat into pieces. Cook until just browned, about 3 minutes.
Add tomatoes and garlic to pan with sausage. Cook, stirring occasionally, until tomatoes start to wilt, 2-3 minutes. Add 1⅓ cups orzo (we sent more) and Italian seasoning. Cook, stirring, until orzo is coated in juices, about 1 minute. Season with salt and pepper.
Add 4 cups water, stock concentrates, and a pinch of salt to same pan. Bring to a boil, then lower heat to medium. Let simmer, stirring occasionally, until orzo is almost al dente, 7-9 minutes. Stir in chopped spinach and cook until wilted, about 3 minutes more. TIP: If mixture seems dry, add water ¼ cup at a time until loose.
Stir mozzarella and a squeeze of lemon into pan. Season with salt, pepper, and more lemon to taste. (TIP: If your pan is not ovenproof, transfer mixture to a baking dish at this point.) Sprinkle panko and Parmesan over top of orzotto. Broil until panko is golden brown, 1-3 minutes.
Divide orzotto between plates. Sprinkle parsley over top. Serve with lemon wedges on the side for squeezing over.
