Ingredients:

  • 1 lb chicken Italian sausage, casings removed
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup uncooked orzo pasta
  • 3 cups low-sodium chicken broth
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Heat 1 tbsp olive oil in a large high-sided skillet over medium-high heat. Add 1 lb chicken Italian sausage, breaking it apart with a spoon, and cook until deeply browned and reaching an internal temperature of 165°F (74°C). Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pan.
  2. Add the diced yellow onion to the pan and sauté until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
  3. Pour in 1 cup uncooked orzo pasta and stir constantly for 2-3 minutes until the grains are light golden-brown and smell nutty.
  4. Pour in 3 cups chicken broth and bring to a gentle simmer. Reduce heat to medium-low, cover, and cook for 8-10 minutes, stirring occasionally, until the liquid is mostly absorbed and the pasta is al dente.
  5. Stir the browned chicken sausage, 1/2 cup grated Parmesan cheese, 2 cups baby spinach, 1/2 tsp salt, and 1/4 tsp black pepper back into the pan. Fold gently until the spinach wilts and the sauce becomes a velvety glaze.