Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil is shimmering, add the sliced chicken sausage. Cook for 5-7 minutes, stirring occasionally, until the pieces are nicely browned.1 tbsp olive oil, 1 lb chicken sausage
- Toss the minced garlic into the pot with the sausage. Sauté for about 1 minute until it becomes fragrant, being careful not to let it burn.3 cloves garlic
- Add the broccoli florets to the pot. Stir them in with the sausage and garlic, cooking for 2-3 minutes until they begin to soften and turn a vibrant green.2 cups fresh broccoli florets
- Pour in the dry orzo pasta followed by the chicken broth. Stir in the Italian seasoning, salt, and pepper. Bring the entire mixture to a boil, stirring occasionally to ensure the pasta doesn't stick to the bottom.2 cups orzo pasta, 4 cups chicken broth, 1 tsp Italian seasoning, Salt and pepper
- Once boiling, reduce the heat to low and cover the pot. Let it simmer for 10-12 minutes. Stir occasionally until the orzo is tender and has absorbed most of the liquid, creating a creamy consistency.
- Remove the pot from the heat. Stir in the grated Parmesan cheese until it is completely melted and the sauce is velvety.1/2 cup Parmesan cheese
- Dish the orzo into bowls and garnish with fresh parsley. Serve immediately while hot.2 tbsp fresh parsley
Notes
Brown the sausage thoroughly to create a deep flavor base, and remember to stir the orzo occasionally while simmering to prevent sticking. Use high-quality chicken broth as it serves as the primary seasoning for the pasta.