One-Pan Orzo Italiano

with Chicken Sausage, Tomatoes, and Spinach

 

By Hello Fresh

 

Cooking Time: 30 mins

Servings: 4

Nutrition: 610 Calories

Ingredients:

  • Garlic- 2 cloves
  • Baby Spinach- 5 oz
  • Lemon- 1
  • Grape Tomatoes- 8 oz
  • Italian Chicken Sausage- 12 oz
  • Parsley- 1/4 oz
  • Orzo Pasta- 1 ½ cups
  • Italian Seasoning- 1 tbsp
  • Chicken Stock Concentrate- 2
  • Mozzarella Cheese- ½ cup
  • Panko Breadcrumbs- ½ cup
  • Parmesan Cheese- ½ cup

 

1  PREHEAT AND PREP.  Wash and dry all produce. Preheat broiler to high. Mince garlic. Finely chop spinach until you have 1 cup very packed spinach. Cut lemon in half; cut one half into wedges. Cut tomatoes in half. Remove sausage from casings of 2 links (use the other as you like). Pick parsley leaves from stems and finely chop; discard stems.

COOK SAUSAGE.   Heat a drizzle of olive oil in a large tall-sided pan over medium-high heat (use an ovenproof pan if you have one). Add sausage, breaking up meat into pieces. Cook until just browned, about 3 minutes.

3  START ORZOTTO.   Add tomatoes and garlic to pan with sausage. Cook, stirring occasionally, until tomatoes start to wilt, 2-3 minutes. Add ⅔ cup orzo and ½ TBSP Italian seasoning (we sent more of both). Cook, stirring, until orzo is coated in juices, 1 minute. Season with salt and pepper

FINISH ORZOTTO.   Add 2 cups water, stock concentrate, and a pinch of salt to same pan. Bring to a boil, then lower heat to medium. Let simmer, stirring occasionally, until orzo is almost al dente, 7-9 minutes. Stir in spinach and cook until wilted, about 3 minutes more. TIP: If mixture seems dry, add water ¼ cup at a time until loosened.

5  BROIL ORZOTTO.   Stir ¼ cup mozzarella (we sent more) and a squeeze of lemon into pan. Season with salt, pepper, and more lemon (to taste). (TIP: If your pan is not ovenproof, transfer mixture to a baking dish at this point.) Sprinkle panko and Parmesan over top of orzotto. Broil until panko is golden brown, 1-3 minutes.

6 PLATE AND SERVE.  Divide orzotto between plates. Sprinkle parsley over top. Serve with lemon wedges on the side for squeezing over.