One-Pot Orzo with Sausage, Spinach and Corn

• portions: 4 servings
• temps total: 30 minutes

Ingrédients

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

Instructions

Remove the sausage from the casing and add it to a heavy bottom sauce pot or Dutch oven.

*Do not drain the grease once done cooking, it flavors the chicken broth more*

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.

Notes

When adding the 3 cups of chicken broth, it might seem like a lot and still be soupy after 10-15 minutes of cooking but that’s fine. I normally add the spinach until it looks green enough to me (idk if it’s actually 3 cups or not) and add the cheese at the end instead of topping it with it. The spinach and cheese will absorb the rest of the chicken broth/pasta liquid and make it taste super good! I also let it marinate on low until someone starts complaining they’re hungry LOL

Nutrition

• Taille de Portion: 1 1/2 cups
• Calories: 381 kcal
• Lipides Totaux: 12 g
• Lipides Saturés: 3 g
• Cholestérol: 83 mg
• Sodium: 1104 mg
• Glucides Totaux: 44 g
• Fibres Diététiques: 3.5 g
• Sucres Totaux: 6 g
• Protéines: 26 g