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chicken sausage and orzo

13 Pinches
Ireneluv avatar
Charlotte, NC
Updated on Mar 14, 2014

I had brought this package of chicken sausage and I was thinking of how I was going to use it in a recipe. So the other day my son came home from school and he said he was hungry. I think all teenage boys stay hungry. I was going to fry the sausage and put in on bread. However I had a different idea. This is how the recipe began. I will add a picture the next time a cook this dish. Enjoy.

prep time 15 Min
cook time 45 Min
method Stove Top
yield 6 serving(s)

Ingredients

  • 1 package chicken sausage
  • 1/2 cup broccoli florets
  • 2 cups cooked orzo
  • 1 can beef stock
  • 1 can stewed tomatoes, italian-style
  • 1/2 cup carrot, sliced
  • 2 tablespoons canola oil
  • 8 ounces baby portebello mushrooms
  • 1 package swanson chicken flavor booster
  • 2 tablespoons chopped garlic

How To Make chicken sausage and orzo

  • Step 1
    Heat a deep frying pan with the Canola oil. Saute the chicken sausages until brown. In another pot salt the boiling water. Once the water comes to a rapid boil add the orzo. Cook orzo for five minutes and then drain.
  • Step 2
    When the sausages are brown slice them and put them on a plate and place on the side. If needed you can add extra canola oil and saute the mushroom and garlic. When the mushroom have cooked down return the sliced chicken sausage to the saute pan along with the broccoli, carrots, and stewed tomatoes.
  • Step 3
    When the orzo has cooked for five minutes drain and add to the saute pan along with the other ingredients. At this point add the flavor booster along with the beef stock and a can of water. Cook until the water has evaported.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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