HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOne Pan Chicken Sausage Orzo
One-Pan Chicken Sausage Orzo

One-Pan Chicken Sausage Orzo

with Lemony Yellow Squash Ribbons

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Put away your colander, your jumbo-sized pot, and all of those kitchen knicknacks: everything in this recipe is prepared in one pan--no draining or straining required! This hearty orzo dish has bites of crispy chicken sausage, an ultra-creamy tomato sauce, and a tangle of lemony squash ribbons for brightness and crunch. Plus, fewer pots and pans means quicker cleanup and more time enjoying your delicious creation (and your night)! That’s a one-pan win.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit

Yellow Onion

2 unit


4 unit


2 unit

Yellow Squash

18 ounce

Italian Chicken Sausage Mix

2 teaspoon

Italian Seasoning

12 ounce

Orzo Pasta


3 tablespoon

Tomato Paste

6 tablespoon

Cream Cheese


Not included in your delivery

5 teaspoon

Olive Oil

4 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3556 kJ
Calories850 kcal
Fat38 g
Saturated Fat16 g
Carbohydrate92 g
Sugar14 g
Dietary Fiber9 g
Protein46 g
Cholesterol145 mg
Sodium1160 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Bowl
Large Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Halve, peel, and finely dice onions. Trim and thinly slice scallions, separating whites from greens. Halve one lemon; quarter the other. Trim yellow squash. Using a peeler, shave squash lengthwise into ribbons, rotating until you get to the seedy core; finely dice core.


In a medium bowl, whisk together a drizzle of olive oil and the juice from lemon halves. Toss in squash ribbons. Season with salt and pepper. Let marinate, tossing occasionally.


Heat a large drizzle of olive oil in a large pan over medium-high heat. Add sausage and half the Italian Seasoning. Cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes. Turn off heat; transfer to a large bowl.


Heat another large drizzle of olive oil in same pan over medium-high heat. Add onions, scallion whites, and diced squash. Cook, stirring, until softened, 5-7 minutes. Season with salt and pepper. Turn off heat; transfer to bowl with sausage.


Melt 2 TBSP butter in same pan over medium-high heat. Stir in orzo until coated. Cook until lightly toasted, 2-3 minutes. Pour in 5 cups water; bring to a boil. Once boiling, reduce heat to medium low and simmer, stirring occasionally, until orzo is al dente, about 10 minutes. Reduce heat to low. Stir in tomato paste, cream cheese, and remaining Italian Seasoning until thoroughly combined. Season with salt and pepper.


Return sausage and veggies to pan with 2 TBSP butter. Stir until butter has melted. Season with salt and pepper. Divide between plates. Top with squash ribbons (or serve them on the side for picky eaters). Garnish with scallion greens. Serve with lemon wedges on the side for squeezing over.