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homemade One Pot Creamy Sun-Dried Tomato Orzo. photo
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One Pot Creamy Sun-Dried Tomato Orzo.

A creamy, one-pot orzo with spicy Italian chicken sausage, sun-dried tomatoes, and spinach ready in about 30 minutes.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 3/4 pound spicy Italian chicken sausage casings removed if necessary
  • 1 shallot chopped
  • 2 cloves garlic chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 cup oil-packed sun-dried tomatoes chopped
  • 4 cups low-sodium chicken broth
  • 2 teaspoons Dijon mustard
  • 1 pound dry orzo pasta
  • 2 small zucchini shredded
  • 2 cups fresh baby spinach
  • 1/2 cup canned coconut milk or heavy cream
  • 1 cup grated Parmesan
  • fresh basil for serving

Instructions

  • Heat a large skillet over medium heat. Add the spicy Italian chicken sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5 to 8 minutes.
  • Add the chopped shallot, garlic, dried oregano, and dried thyme to the skillet and cook until fragrant and the shallot softens, about 2 to 3 minutes.
  • Stir in the chopped oil-packed sun-dried tomatoes and cook for 1 to 2 minutes more.
  • Pour in the low-sodium chicken broth and add the Dijon mustard. Bring the mixture to a boil over medium-high heat.
  • Add the dry orzo and shredded zucchini to the boiling broth, reduce heat to maintain a gentle boil, and cook, stirring often, until the orzo is al dente, about 6 minutes (check package for exact timing).
  • Stir in the fresh baby spinach until wilted, then pour in the coconut milk or heavy cream and sprinkle the grated Parmesan over the top.
  • Stir everything until the sauce is creamy and the cheese is melted. Remove from heat and let sit 1 to 2 minutes to thicken slightly.
  • Serve topped with fresh basil.

Equipment

  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Measuring Cups and Spoons
  • box grater (for zucchini if needed)
  • Knife and cutting board

Notes

  • Use canned coconut milk or heavy cream based on preference.
  • Grate zucchini if you don't have a shredder.
  • Adjust sausage spiciness by choosing mild or hot sausage.
  • Stir frequently while cooking the orzo to prevent sticking.