One Pan Creamy Tomato Sauce Orzo and Chicken Sausage

• servings: 4 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

2 tbsp olive oil

5 (fully cooked) Italian chicken sausage links, sliced

1/2 of a yellow onion, diced

5 cloves garlic, minced

1 cup (uncooked) orzo (for gluten free, I like this one)

1/3 cup jarred roasted red peppers, chopped

1 tsp paprika

1/2 tsp Italian seasoning

1/4 tsp salt

1/4 tsp black pepper

Red pepper flakes, to taste

2 cups low sodium chicken broth, plus more as needed

1 cup baby spinach, chopped

1/3 cup crushed tomatoes (can sub jarred marinara sauce)

1 cup heavy cream

Juice if 1/2 lemon

Parmesan, for serving

Directions

Heat a large skillet over medium heat with olive oil. Add chicken sausage and allow to cook in 1 layer, undisturbed, for 5 minutes. Stir and cook another 2 minutes then remove from pan and set aside.

Add onion, garlic, and orzo to pan. Cook for 1 minute. Add red peppers, seasonings, and broth. Bring to a boil then reduce to a simmer for about 10 minutes, stirring frequently to avoid sticking to the pan, until orzo is al dente. If your orzo is absorbing the liquid quickly, add another splash of broth.

Stir in cream, tomatoes, and spinach. Simmer for another 5-10 minutes until more liquid is absorbed. Add lemon juice and serve with Parmesan.