Mango Jalapeño Chicken Sausage and Orzo Skillet

• portions: 4

Ingrédients

12 oz Mango Jalapeño Chicken Sausage (sliced)

1 cup Orzo pasta (uncooked)

1 cup Fresh mango (diced)

1 Jalapeño (diced, seeds removed if you prefer less heat)

2 cups Chicken or vegetable broth

1/4 cup Dry white wine (optional, for deglazing)

2 tbsp Fresh cilantro (chopped)

2 oz Burrata cheese or goat cheese (optional, for creaminess)

Salt and black pepper to taste

Instructions

Heat up two tbsp EVOO in a large skillet on the stovetop over medium high heat.

Once warm, cook the Aidells® Spicy Mango with Jalapeño Smoked Chicken Sausage for 4-5 mins, flip, and cook for an additional 4-5 mins.

Remove the sausage and set aside.

Add 1/2 sliced mango and 1 sliced jalapeño to the skillet, and cook for 2-3 mins per side.

Remove and set aside. Add 2 cloves chopped garlic and 1 c orzo to the pan. Allow to toast for 2-3 mins until fragrant.

Add in 1/3 c dry white wine (I used Sauvignon Blanc) to deglaze for 2-3 mins. Add in 2 c low sodium chicken broth and the juice of 1 lime. Bring to a boil and cook for 4-5 mins.

Slice the chicken sausage, and mix it, the mango, jalapeño, 2 tbsp chopped fresh cilantro, salt, and pepper to the orzo.

Cook for an additional 3-4 mins until the liquid is absorbed into the orzo.

Rip apart and nestle in 2 oz of fresh burrata to the mixture allowing it to melt (you can also broil for a min or two if you’re using an oven-safe skillet).

Top with fresh cilantro, and enjoy!