One-Pot Orzo with Sausage, Spinach and Corn
4 servings
servings30 minutes
total timeIngredients
14 ounces mild Italian chicken sausage
½ medium yellow onion (chopped)
1 cup frozen corn kernels
1 cup dry orzo
3 cups low sodium chicken broth
3 cups packed baby spinach
¼ cup freshly grated parmesan
Freshly ground black pepper
Directions
Remove the sausage from the casing and add it to a heavy bottom sauce pot or Dutch oven.
Cook over medium-high heat for 5 minutes, breaking it up with a wooden spoon.
Add the onion and corn (no need to thaw) and sauté for 10 minutes.
Add the orzo and chicken broth, stir to combine then bring to a boil.
Reduce heat to medium low and simmer 10 minutes, stirring every few minutes and scraping the bottom of the pot to make sure the orzo doesn’t stick.
Remove from the heat, add the spinach, stir and cover for a couple minutes, until the spinach has wilted.
Top with freshly grated parmesan and black pepper, to taste and serve.
Nutrition
Serving Size
1 1/2 cups
Calories
381 kcal
Total Fat
12 g
Saturated Fat
3 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
83 mg
Sodium
1104 mg
Total Carbohydrate
44 g
Dietary Fiber
3.5 g
Total Sugars
6 g
Protein
26 g
4 servings
servings30 minutes
total time