Chicken Sausage Skillet Orzotto

🥘 Ingredients

• Italian chicken sausage mix
  9 oz
• Italian seasoning (all for 4 servings)
  1 tbsp
• Parmesan cheese
  ¼ cup
• black pepper
  1 tsp
• chicken stock concentrate
  1 unit
• garlic
  1 clove
• grape tomatoes
  6 oz
• lemon
  1 unit
• mozzarella cheese
  ½ cup
• olive oil
• orzo pasta
  6 oz
• panko breadcrumbs
  ⅓ cup
• parsley
  ¼ ounce
• salt
  1 tsp
• spinach (until you have 1 very packed cup; 2 cups for 4 servings; you might not use all the spinach)
  3 oz

🍳 Cookware

• medium pot
• large pan
• small bowl

1. 

   1

    Heat broiler to high. Bring a medium pot of salted water to a boil. Wash and dry all produce. Mince garlic . Chop spinach . Halve lemon ; cut one half into wedges. Halve grape tomatoes . Finely chop parsley .

   garlic: 1 clove, spinach: 3 oz (until you have 1 very packed cup; 2 cups for 4 servings; you might not use all the spinach), lemon: 1 unit, grape tomatoes: 6 oz, parsley: ¼ ounce
2. 

   2

    Once water is boiling, add orzo pasta to pot. Cook until al dente, ⏱️ 7-9 minutes . Reserve 1 cup pasta cooking water, then drain. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add Italian chicken sausage mix and cook, breaking up meat into pieces, until just browned, ⏱️ 3-4 minutes . (It'll cook through in the next step.)

   orzo pasta: 6 oz, olive oil, Italian chicken sausage mix: 9 oz
3. 

   3

    Add tomatoes and garlic to pan with sausage. Cook, stirring occasionally, until mixture is fragrant and sausage is cooked through, ⏱️ 2-3 minutes . Stir in half the Italian seasoning ; season with salt and black pepper . Cook, stirring, until tomatoes begin to break down, ⏱️ 2-3 minutes more. Lower heat to medium.

   Italian seasoning: 1 tbsp (all for 4 servings), salt: 1 tsp, black pepper: 1 tsp
4. 

   4

    Stir chopped spinach, chicken stock concentrate , ½ cup reserved pasta cooking water (¾ cup for 4 servings), and cooked orzo into pan. Cook, stirring, until spinach is wilted and mixture is creamy, ⏱️ 2-3 minutes . TIP: If mixture seems dry, stir in more reserved pasta cooking water a splash at a time as necessary.

   chicken stock concentrate: 1 unit
5. 

   5

    Stir in mozzarella cheese and a squeeze of lemon juice. Season with salt, pepper, and more lemon juice to taste. (TIP: If your pan isn't ovenproof, transfer mixture now to a baking dish.) In a small bowl , combine panko breadcrumbs , Parmesan cheese , a drizzle of olive oil, salt, and pepper; sprinkle over orzotto. Broil until panko is golden brown, ⏱️ 2-3 minutes . TIP: Watch carefully to avoid burning.

   mozzarella cheese: ½ cup, panko breadcrumbs: ⅓ cup, Parmesan cheese: ¼ cup
6. 

   6

    Divide orzotto between plates. Sprinkle with parsley. Serve with any remaining lemon wedges on the side.