Description
This easy and creamy one-pot orzo is packed with flavor from Italian chicken sausage, sweet corn, and fresh spinach. A quick and delicious dinner that’s perfect for busy nights!
Ingredients
Units
Scale
- 14 ounces mild Italian chicken sausage
- 1/2 medium yellow onion, chopped
- 1 cup frozen corn kernels
- 1 cup dry orzo
- 3 cups low-sodium chicken broth
- 3 cups packed baby spinach
- 1/4 cup freshly grated Parmesan
- Freshly ground black pepper, to taste
Instructions
- Remove the sausage from its casing and add it to a Dutch oven or heavy-bottomed pot.
- Cook over medium-high heat for 5 minutes, breaking it up with a wooden spoon.
- Add the chopped onion and frozen corn (no need to thaw) and sauté for 10 minutes.
- Stir in the orzo and chicken broth, then bring to a boil.
- Reduce the heat to medium-low and simmer for 10 minutes, stirring frequently to prevent sticking.
- Remove from heat, stir in the spinach, and cover for a few minutes until wilted.
- Top with freshly grated Parmesan and black pepper. Serve hot.
Notes
- Swap chicken sausage for turkey or plant-based sausage for variation.
- For a creamy texture, stir in a splash of heavy cream or Greek yogurt before serving.
- Serve with a side salad or garlic bread for a complete meal.
Nutrition
- Serving Size: 1½ cups
- Calories: 381 kcal
- Sugar: 4g
- Sodium: 720 mg
- Fat: 12g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0g
- Carbohydrates: 44 g
- Fiber: 3.5 g
- Protein: 26 g
- Cholesterol: 55mg