Creamy Chicken Sausage Orzo Skillet

Ingredients:

For the Base:

1 tablespoon olive oil
1 lb (450 g) chicken sausage, sliced into ¼-inch rounds
1 small onion, finely diced
3 cloves garlic, minced
1 red bell pepper, chopped
1 cup uncooked orzo pasta
2 cups (480 ml) chicken broth
1 cup (240 ml) milk
½ cup (120 ml) heavy cream
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt and black pepper to taste
For Finishing:

1 cup baby spinach leaves
½ cup grated Parmesan cheese
Fresh parsley, chopped, for garnish
Lemon wedges (optional, for serving)
Instructions:

Sauté the sausage: In a large skillet, heat the olive oil over medium heat. Add the sliced chicken sausage and cook until browned, about 5-7 minutes. Remove the sausage from the skillet and set aside.

Cook the vegetables: In the same skillet, add the diced onion and red bell pepper. Sauté until the onion is translucent and the peppers are tender, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute.

Add orzo and liquids: Stir in the uncooked orzo pasta, chicken broth, milk, heavy cream, Italian seasoning, paprika, salt, and black pepper. Bring the mixture to a gentle boil.

Simmer: Reduce the heat to low, cover the skillet, and let it simmer for about 15-20 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.

Finish with spinach and cheese: Add the baby spinach and cooked chicken sausage back to the skillet. Stir in the grated Parmesan cheese and mix until the spinach is wilted and the cheese is melted.

Serve: Garnish with fresh parsley and serve with lemon wedges if desired. Enjoy your Creamy Chicken Sausage Orzo Skillet!