One-Pot Creamy Orzo with Chicken Sausage

4.75 from 8 votes

This creamy orzo with chicken sausage dish is an easy 30-minute weeknight meal that is fully customizable to your palate!

Prep Time10

Cook Time20

Total Time30

Servings:

3 cloves garlic minced
½ large onion chopped
½ large zucchini sliced into round discs then quartered
4 ounce (113 g) white button mushrooms sliced
3 fully-cooked chicken sausage links sliced into round discs then quartered, any brand
1 ½ cup (225 g) orzo
2 cups (473 ml) low-sodium chicken stock or broth
7 ounce (199 g) canned diced tomatoes
Splash of heavy cream
Salt and pepper to taste

In a large pot, over medium high heat, heat 1 tbsp. of olive oil and add in the garlic. Cook until fragrant, about 1 minute. Add the onions and zucchini. Cook, stirring occasionally, until tender, about 4-5 minutes. Add the mushrooms and sausage. Cook until mushrooms have reduced in size, about 2 minutes.
3 cloves garlic, 1/2 large onion, 1/2 large zucchini, 4 ounce white button mushrooms, 3 fully-cooked chicken sausage links
Add the orzo to the pot and toast it for about minute, stirring constantly. Gently add the chicken stock, bring to a boil, then turn down the heat to low and cover and cook for 10 minutes, or until orzo has cooked through. Stir in the diced tomatoes and add the splash of cream (about 1 tbsp). The mixture should still be creamy because of the starch from the orzo. If it is still a bit runny, you can cover and let it cook for another 5 minutes. Add salt and pepper to taste.
1 1/2 cup orzo, 2 cups low-sodium chicken stock or broth, 7 ounce canned diced tomatoes, Splash of heavy cream, Salt and pepper
Serve hot.
Store in an airtight container in the refrigerator for up to 5 days.

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