Sausage Broccoli Orzo (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1 cup parmesan, shredded
02 -
2 cups chicken bone broth, organic if possible
03 -
8 ounces spinach asiago chicken sausage, sliced a little over half a centimeter thick
04 -
A hefty shake of black pepper
05 -
Plenty of kosher salt to your liking
06 -
Big splash of olive oil
07 -
About 2 to 3 cups of chopped broccoli
08 -
1 tablespoon garlic, chopped small
09 -
1 cup orzo pasta
# How to Make It:
01 -
Mix in the shredded parmesan so it melts right in. Dish it up right away, toss on more cheese if you want.
02 -
Pour in the chicken broth. Stir it up, let it boil for a moment, then drop the heat way down. Pop a lid on and let it bubble gently for about 10–15 minutes till the orzo is soft and most of the liquid's gone.
03 -
Drop in the orzo pasta and minced garlic next. Give it all a good stir and let it toast for a minute.
04 -
Now toss all the chopped broccoli right into your pan. Sprinkle on salt and pepper, then stir it around. Let it cook about 5 minutes till it's just starting to get tender and stays a nice bright green.
05 -
Pop your big skillet over medium-high heat and pour in a nice splash of oil. Once it's hot, lay out the sausage circles. Sizzle them for 2 or 3 minutes, flip, and brown the other side for another minute so they're nicely golden.
# Additional Tips:
01 -
Keep the broccoli bright and a little crisp by not letting it go too long—wait till the sausage looks browned and yummy before tossing it in.