Skillet Orzo with Italian Chicken Sausage, Tomatoes and Spinach

This skillet orzo is cooked risotto-style, simmering directly in a flavorful pan with chicken sausage, grape tomatoes, garlic, stock concentrate and Italian seasoning.

Spinach, mozzarella, lemon, Parmesan and crunchy panko finish the dish for a satisfying pasta dinner with bright, savory flavor.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Italian Chicken SausageView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

0.66 cup Orzo PastaView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Preheat the broiler to high.
2. Mince the garlic. Finely chop the spinach until you have 1 tightly packed cup. Halve the lemon, then cut one half into wedges. Halve the grape tomatoes. If the sausage is in casings, remove the casings. Pick the parsley leaves from the stems and finely chop the leaves; discard the stems.
3. Heat the olive oil in a large tall-sided pan over medium-high heat. Add the Italian chicken sausage and break it into pieces as it cooks. Cook until just browned, about 3 minutes.
4. Add the grape tomatoes and garlic to the pan. Cook, stirring occasionally, until the tomatoes begin to soften and wilt, 2 to 3 minutes.
5. Stir in the orzo pasta and Italian seasoning. Cook for 1 minute, stirring to coat the orzo in the pan juices. Season with salt and pepper.
6. Add 2 cups water, the chicken stock concentrate and a pinch of salt. Bring to a boil, then reduce the heat to medium. Simmer, stirring occasionally, until the orzo is nearly al dente, 7 to 9 minutes.
7. Stir in the chopped spinach and cook until wilted, about 3 minutes. If the mixture looks dry, add water 0.25 cup at a time until loosened.
8. Stir in the mozzarella cheese and a squeeze of lemon juice. Taste and season with salt, pepper and more lemon juice as desired.
9. If using an ovenproof pan, keep the orzo mixture in the pan. If not, transfer it to a baking dish. Sprinkle the panko breadcrumbs and Parmesan cheese evenly over the top.
10. Broil until the panko topping is golden brown, 1 to 3 minutes, watching closely.
11. Divide the orzo between plates. Sprinkle with chopped parsley and serve with lemon wedges on the side.

Recipe Tips

FAQ

What should I do if my pan is not ovenproof?

Transfer the cooked orzo mixture to a baking dish before adding the panko and Parmesan topping, then broil until golden.

How do I know when the orzo is ready?

The orzo should be almost al dente before the spinach is added. It will finish cooking as the spinach wilts and the mixture thickens.

Can I adjust the consistency of the skillet orzo?

Yes. If it seems dry while simmering, stir in water 0.25 cup at a time until the mixture loosens.