Hey, friends! A new recipe that has been deemed “one of my top recipes” – according to my boyfriend that is! This dish is the definition of ease and comfort with a twist. It’s perfect for those nights in or when you need a hearty meal that’s quick and easy to whip up.

Let’s talk ingredients, shall we?

Italian Chicken Sausage Links: These flavor are already cooked, making life a whole lot easier in the kitchen. Just slice ’em up and toss ’em in the skillet to get them nice and browned. Pro tip: Look for high-quality chicken sausage with plenty of herbs and spices for maximum flavor.

Shallots and Garlic: These aromatic ingredients add a depth of flavor that’ll have your kitchen smelling delicious. Thinly slice those shallots and mince that garlic to release all those delicious oils and flavors.

Orzo: Think of it as a tiny rice-shaped pasta that’s perfect for soaking up all the flavors in this dish. Toast it up in the skillet before adding the broth to give it a nutty flavor that’ll take your orzo game to the next level.

Roasted Red Peppers: These sweet and smoky veggies add a pop of color and a burst of flavor to our creamy orzo. I like to use jarred roasted red peppers for convenience, but feel free to roast your own if you’re feeling fancy!

Seasonings: Italian seasoning, salt, pepper, and red pepper flakes round out our flavor profile, giving our orzo that classic Italian taste we all know and love. Adjust the spice level to your liking and don’t be afraid to get creative with your seasoning choices!

Now, let’s talk about the star of the show: the creamy sauce.

Chicken Broth, Arrabbiatta Sauce, Non-Fat Half and Half, and Non-Fat Cottage Cheese: That’s right, cottage cheese! Not only does it add a creamy texture and a boost of protein to our dish, but if you whip it up in a food processor or blender beforehand, you’ll get a smooth and velvety sauce that’ll make you want to lick the bowl clean.

And let’s not forget about the importance of fresh lemon juice. Squeeze that baby over the finished dish to add a bright and zesty flavor that’ll cut through the richness of the sauce and leave your taste buds singing.

Now, for a few tips and tricks to make sure your Creamy Chicken Sausage Orzo turns out perfect every time:

1. Don’t Skimp on the Sausage: Use high-quality chicken sausage with plenty of herbs and spices for maximum flavor.
2. Toast Your Orzo: Toast it up in the skillet before adding the broth to give it a nutty flavor and prevent it from sticking together.
3. Whip Your Cottage Cheese: Use a food processor or blender for a smooth and creamy texture.
4. Use Fresh Lemon Juice: Trust me, it makes all the difference!

Enough talk….LET’S DIVE IN!

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Creamy Chicken Sausage Orzo

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Ingredients

• 2 tbsp olive oil
• 5 Italian chicken sausage links sliced (Already Cooked)
• 2 Shallots thinly sliced
• 5 cloves garlic minced
• 1 cup uncooked orzo
• 1/3 cup jarred roasted red peppers chopped
• 1/2 tsp Italian seasoning
• 1/4 tsp salt
• 1/4 tsp black pepper
• Red pepper flakes to taste
• 2 cups chicken broth plus more as needed
• 1 cup baby spinach chopped
• 1/3 cup arrabbiatta sauce
• 1 cup non-fat half and half
• 1/2 cup non-fat cottage cheese
• Juice of 1/2 lemon
• 1/2 cup Parmesan cheese
• Fresh basil leaves for toppingv

Instructions

• Heat olive oil in a large skillet over medium heat. Add sliced chicken sausage and cook until browned, about 5 minutes. Remove sausage from the skillet and set aside.
• In the same skillet, add thinly sliced shallots and minced garlic. Cook until softened and fragrant, about 2 minutes.
• Add the uncooked orzo to the skillet and toast for 2-3 minutes, stirring frequently.
• Stir in chopped roasted red peppers, Italian seasoning, salt, black pepper, and red pepper flakes.
• Pour in chicken broth and bring to a simmer. Cook for about 10 minutes, or until the orzo is tender, stirring occasionally. Add more chicken broth if needed to keep the orzo from sticking to the skillet.
• Once the orzo is cooked, stir in the chopped baby spinach and cooked chicken sausage.
• Add the arrabbiatta sauce, non-fat half and half, and non-fat cottage cheese. Stir until everything is well combined and heated through.
• Squeeze in the juice of half a lemon and sprinkle Parmesan cheese over the top.
• Continue cooking for an additional 2-3 minutes, or until the sauce is creamy and the spinach is wilted.
• Serve hot, garnished with fresh basil leaves on top.