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one pan chicken sausage vegetables, and orzo

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One Pan Chicken Sausage Vegetables, and Orzo

For this one pan chicken sausage, vegetables, and orzo, everything goes into one skillet. You will want to cut up and measure the ingredients before you start cooking, because this colorful dish comes together quickly. If you like, put some bread in the oven to warm and make a small Caesar salad while the orzo cooks, and your complete dinner will be on the table in under 45 minutes.

Ingredients:

  • 2 teaspoons olive oil
  • 1 teaspoon unsalted butter
  • 1 pound basil and cracked black pepper chicken sausage, such as sabatino’s®, cut into 1/4-inch slices
  • 1 small onion, diced
  • 1 cup sliced mushrooms
  • 2 cloves garlic, minced
  • 1 cup french-sliced green beans
  • 1/2 cup matchstick-cut carrots
  • 1/2 cup red bell pepper strips
  • 1/2 cup dry white wine
  • 2 cups chicken broth
  • 2 teaspoons italian herb seasoning blend
  • salt and freshly ground black pepper to taste
  • 1 1/2 cups orzo
  • 1/2 cup marinated artichokes (optional)
  • fresh parsley sprigs, for garnish (optional)

Direction

  1. Warm olive oil and butter in a 12-inch skillet over medium heat.
  2. When the butter stops sizzling, add sausage pieces. Cook until warmed, 1 to 2 minutes, then add onion. Cook together, stirring, about 2 minutes, and add mushrooms. Cook until soft, 3 to 4 minutes.
  3. Add garlic and cook, stirring, until fragrant, about 30 seconds.
  4. Stir in French-sliced green beans, matchstick carrots, red bell pepper strips, and continue to cook and stir about 2 minutes.
  5. Add wine, and stir about 1 minute, then add chicken broth and Italian seasoning blend. Taste; season with salt and pepper.
  6. Increase heat to medium-high and bring to a boil. Stir in orzo, and return to a boil. Reduce heat to medium-low and place artichokes on top. Allow mixture to bubble lightly until orzo and vegetables are tender and most of liquid is absorbed, 12 to 14 minutes. Stir occasionally, so orzo does not stick to the bottom of the pan.
  7. Garnish with parsley; serve warm.

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