The star of this delicious dish is Orzo which is a small rice-shaped pasta. I would like to point out that Orzo comes in slightly different sizes (from small to smaller) and so they can vary a little in cooking time. Make sure you taste the pasta for doneness and you can always add a small splash of extra chicken stock if the Orzo needs to cook a couple of minutes longer. At first glance this recipe seems labor intensive because it has both sausage and chicken in it, but really it’s not. Making the dish is simply a matter of tossing everything into one cooking pot, so clean-up is a breeze, and I just love the flavor combination that’s going on here within this dish.
Chicken and Sausage Orzo (6 servings)
2 1/2 spicy italian sausages, casings removed (9.5 oz or 270 g)
2 boneless skinless chicken breasts, cut into bite size pieces (1.2 lbs or 540 g)
3 cups chicken stock, plus more if needed (709 ml)
1/2 cup tomato sauce (118 ml)
1 1/2 cups uncooked orzo (280 g)
salt to taste
1/2 cup grated parmigiano-reggiano cheese (25 g)
a big handful parsley, chopped
In a large cooking pot, break up sausage and cook over medium-high heat, remove sausage from cooking pot and set aside. Using the grease from the sausage, add raw chicken pieces and cook until no longer pink. Add chicken stock and tomato sauce, lower heat to medium and bring to a simmer. Once liquid is bubbling add uncooked orzo and simmer uncovered for 10-15 minutes or until orzo is tender. Add a little more stock if liquid is cooking off too fast. Add salt to taste. Add cheese and parsley, stir to incorporate and serve. Enjoy!
Source: slightly adapted from Food Wishes