Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 pound (450g) chicken sausage, casings removed (Italian or Sweet Italian recommended)
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 tsp dried Italian seasoning
  • 1/2 tsp red pepper flakes (optional)
  • 1 cup (200g) orzo pasta
  • 4 cups (950ml) chicken broth, low sodium
  • 1 head broccoli, cut into florets (approx. 4 cups / 300g)
  • 1/2 cup (60g) grated Parmesan cheese, plus extra for serving
  • 2 tablespoons butter (30g)
  • Salt and freshly ground black pepper to taste
  • Lemon wedges, for serving (optional)

Instructions:

  1. Heat olive oil in the skillet over medium heat. Crumble and cook the chicken sausage, breaking it up with a spoon, until browned. Remove sausage from skillet and set aside.
  2. Add onion to the skillet and cook until softened, about 5 minutes. Add garlic, Italian seasoning, and red pepper flakes (if using). Cook for 1 minute more, until fragrant.
  3. Add orzo to the skillet and toast for 1-2 minutes, stirring constantly.
  4. Pour in the chicken broth and bring to a simmer.
  5. Stir in the broccoli florets and cooked sausage. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the orzo is tender and the broccoli is cooked through. Ensure most of the liquid is absorbed.
  6. Stir in Parmesan cheese and butter. Season with salt and pepper to taste. Serve immediately with extra Parmesan cheese and lemon wedges (if desired).