Effortless Creamy Chicken Sausage Orzo (Print Version)

# Ingredients:

→ Orzo Skillet

01 - 60 g shredded feta or cheddar cheese
02 - 0.5 teaspoon ground black pepper
03 - 0.5 teaspoon salt
04 - 1 teaspoon dried thyme
05 - 120 ml Greek yogurt or heavy cream
06 - 480 ml chicken broth, low sodium
07 - 180 g orzo pasta
08 - 2 cloves garlic, minced
09 - 80 g onion, finely chopped
10 - 340 g chicken sausage, sliced
11 - 15 ml olive oil
12 - 0.5 teaspoon paprika

→ Optional Add-Ins

13 - 70 g sun-dried tomatoes
14 - 30 g kale or spinach
15 - 0.5 teaspoon red pepper flakes

→ Garnishes

16 - Lemon zest
17 - Chopped fresh parsley
18 - More grated cheese

# Instructions:

01 - Take your pan off the stove and toss on chopped parsley, a bit more cheese, and some lemon zest. Dish it out while it's still nice and hot.
02 - Switch the heat to low. Mix in your yogurt or cream and cheese until everything's creamy. Put the chicken sausage back in and give it all a good stir. This is the moment to add kale, spinach, or sun-dried tomatoes if you want 'em.
03 - Splash in your broth and scrape up those browned bits. Now, sprinkle in thyme, paprika, salt, and black pepper. Let it gently bubble for about 8 to 10 minutes, giving it a stir now and then, until the orzo picks up all that flavor and most of the liquid’s gone.
04 - Still using the same pan, throw in the onions and cook 'em for a couple of minutes till they get soft. Toss in your garlic and let it sizzle for half a minute. Add the orzo, stirring it for about a minute to toast it up.
05 - Drizzle some olive oil into a big skillet and warm it up over medium. Pop in the sliced chicken sausage and let it get golden, about three to five minutes. Pull the sausage out and set it aside for later.

# Notes:

01 - For extra richness, pick full-fat yogurt or cheese.
02 - Don’t let your orzo go mushy—stop cooking once it's tender but still a bit chewy.
03 - Letting orzo get a little toast in the pan brings out its nutty side.