Chicken Sausage Orzo with Burst Tomatoes
This Chicken Sausage Orzo is the kind of one-pan dinner that checks all of the boxes: easy, flavorful, and packed with veggies. Finish with a drizzle of balsamic glaze and fresh basil for a balanced meal perfect for busy weekdays.
Servings: 4
Equipment
- Large sauté pan or skillet with fitted lid
Ingredients
- 3 Tbsp. extra-virgin olive oil, divided
- 12 oz. fully-cooked chicken sausage links, thinly sliced crosswise (I use a mild Italian variety)
- 1 cup diced yellow onion
- 8 oz. (~2 small or 1 large) zucchini, diced
- 1 pint (~11 to 12 ounces) cherry (or grape) tomatoes
- 4 garlic cloves, thinly sliced
- 1/2 tsp. crushed red pepper flakes (adjust depending on desired level of spice)
- 3/4 tsp. kosher salt
- cracked black pepper to taste
- 1 1/4 cups dry orzo pasta
- 2 1/2 cups lower-sodium vegetable or chicken broth
- 1/2 cup grated Parmesan cheese
- 1/3 cup torn or thinly sliced fresh basil leaves plus more for garnish
- Balsamic glaze for garnish
- Optional garnish: 2 to 3 Tbsp. toasted pine nuts
Instructions
- Sauté sausage. Heat 1 Tbsp. olive oil in a large sauté pan or skillet with a fitted lid over medium heat. Arrange sliced sausage in pan and cook, undisturbed, for 3 or 4 minutes, until golden brown. Toss and continue cooking 2 to 3 more minutes until both sides are nicely golden. Transfer to a bowl or plate.Sauté aromatics. Add remaining 2 Tbsp. olive oil to pan along with onion and zucchini. Cook until softened, about 6 to 7 minutes. Cook tomatoes. Add tomatoes, garlic, chili flakes, kosher salt, and a few grinds of black pepper. Cook, stirring occasionally, until the tomatoes have broken down and burst, about 10 to 12 minutes. (If the tomatoes are not collapsed at this point, use the back of a wooden spoon or spatula to press the tomatoes against the side of the pan until they burst.)
- Boil orzo. Add orzo and stir to coat in tomato mixture. Add broth and bring mixture to a boil. Cover, reduce heat, and gently simmer until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.Remove lid and stir in Parmesan cheese and fresh basil. Add sausage back to the pan and stir to combine.
- Serve. Spoon into bowls and top with a drizzle of balsamic glaze, extra fresh basil, and toasted pine nuts, if desired.
Notes
- Store: Let orzo mixture cool before transferring it to an airtight container. Refrigerate for up to 4 days.
- Reheat: Warm leftovers in a skillet over medium-low heat or in the microwave in short bursts until heated through. Add a splash of water or broth, as needed, to help rehydrate and loosen the orzo.
- Meal prep tip: This recipe reheats exceptionally well, however I do suggest waiting to add the balsamic glaze and fresh basil until just before serving for the best flavor and texture.
- Freeze: Transfer mixture to freezer-safe storage bag or container and freeze for up to 3 months. Let thaw in the fridge overnight before reheating.