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Chicken and Sausage Orzo

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PREP TIME
15 min
COOKING TIME
16 min
TOTAL TIME
31 min
SERVINGS
4 servings
Dinner
Chicken and Sausage Orzo
Ingredients
  • 2 teaspoons olive oil
  • 12 ounces spicy Italian sausage, casings removed
  • 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 teaspoon salt, or to taste
  • 3 cups chicken broth, plus more as needed
  • 1/2 cup tomato sauce
  • 1 1/2 cups uncooked orzo (rice-shaped pasta)
  • 1 teaspoon kosher salt, or to taste
  • 1/2 cup finely grated Parmigiano-Reggiano
  • 1/4 cup chopped Italian parsley
  • 2 tablespoons sliced fresh chives
  • 4 tablespoons ricotta cheese for garnish
Instructions
1
Heat the pot over a moderately high temperature; pour in oil to prevent sticking. Sear crumbled sausage, fragmenting it as it cooks, until it's nicely browned on all sides, approximately 5 minutes. Combine the sausage with chicken pieces and cook until the chicken starts to lose its translucency, roughly 1 minute. Sprinkle salt over the mixture.
2
Introduce chicken broth and tomato sauce into the pot, stirring to combine. Increase the heat to its highest level and bring the mixture to a rolling boil. Add orzo and a small amount of salt, stirring gently to distribute evenly. Gradually lower the heat to a medium setting until the pasta is almost cooked through and most of the liquid has evaporated, taking around 10 to 12 minutes. Periodically stir the mixture to prevent it from adhering to the bottom of the pot.
3
Remove the pot from the heat source. Add grated cheese, chopped parsley, and chives to the mixture. Serve hot, topped with a dollop of ricotta cheese.