---
title: "Chicken Sausage Flatbreads for Dinner: Italian Orzotto for Lunch"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chicken-sausage-flatbreads-for-dinner-5be44ac330006c444201fd31
servings: 2
prep_time: 15 minutes
cook_time: 25 minutes
time_required: 40 minutes
difficulty: Easy
allergens:
  - Wheat
  - Milk
  - Sesame
tags:
  - Spicy
  - Meal Prep
  - Italian
rating: 4.5
rating_count: 69
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: The Italian seasoning and spicy chili flakes create a deeply savory profile
  - theme: Versatility
    text: Loved that dinner leftovers transform into a hearty lunch bowl
image: "https://images.recipes.furrysalamander.com/chicken-sausage-flatbreads-for-dinner.avif"
---
Preheat broiler to high (or preheat oven to 500 degrees). Wash and dry all produce. Cut one @zucchini{2%pieces} into ½-inch-thick rounds. Trim ends from remaining zucchini, then grate into a #medium bowl{} using the large holes on a box grater. Trim, then thinly slice @scallions{4%pieces}, separating whites from greens. Pick @oregano{2%sprigs} leaves from stems; discard stems and roughly chop leaves.

Place zucchini rounds on a #baking sheet{}. Toss with a large drizzle of @vegetable oil{2%tbsp}. Season with salt, pepper, and 1 tsp @italian seasoning{2%tbsp}. Broil until browned and softened ~{6%minutes}. Watch the zucchini carefully, as it may brown quickly. Transfer zucchini to a #small bowl{}. Reserve baking sheet for flatbreads. Adjust oven temperature to 450 degrees.

Heat a large drizzle of @olive oil{2%tbsp} in a #large pan{} over medium heat. Add @italian chicken sausage{8%oz}, half the oregano, and 2 tsp italian seasoning. Cook, breaking meat up into pieces, until browned and cooked through ~{5%minutes}. Remove from heat and transfer sausage to a #large bowl{}.

Melt 1 TBSP @butter{2%tbsp} in same pan over medium-high heat. Add @orzo pasta{8%oz} and scallion whites; toss to coat. Cook, stirring often, until toasted ~{3%minutes}. Stir in @chicken stock concentrate{2%tbsp}, half the @crushed tomatoes{14.5%oz}, 1¾ cups water, and 2 tsp italian seasoning. Bring to a boil and cook, stirring occasionally, until liquid has evaporated slightly ~{6%minutes}.

Stir grated zucchini into pan. Cook until zucchini is tender and orzo is al dente ~{4%minutes}. Stir in half the sausage and 1 TBSP butter. Divide between containers. Sprinkle with scallion greens and @parmesan cheese{2%tbsp}. Keep refrigerated until ready to eat. Enjoy at room temperature or microwaved to reheat.

Place @flatbreads{4%pieces} on baking sheet used for zucchini. Evenly spread with remaining tomatoes; season with salt, pepper, and remaining italian seasoning. Top with @mozzarella cheese{4%oz}, broiled zucchini, and remaining sausage. Bake in oven until flatbreads are golden brown and cheese has melted ~{6%minutes}. Remove from oven and let rest ~{2%minutes}. Scatter with @chili flakes{1%tsp} to taste and remaining oregano. Cut into slices, then serve.