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Italian Recipes
Chicken Sausage Orzotto

Chicken Sausage Orzotto

with Mozzarella, Zucchini, and Tomato

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Rated 3.5 / 4out of 2061 ratings
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Put away your colander, your jumbo-sized pot, and all of those kitchen doodads: everything here can be prepared in one pan, no draining or straining required. This hearty orzo pasta dish is prepared risotto-style, meaning it’s cooked with only the minimum amount of water needed to make it nicely al dente. Plus, fewer tools means quicker cleanup—can we get an aww yeah?

Allergens:WheatMilk

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

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Zucchini

2 unit

Scallions

9 ounce

Italian Chicken Sausage Mix

1 tablespoon

Italian Seasoning

6 ounce

Orzo Pasta

(ContainsWheat)

1 unit

Chicken Stock Concentrate

13.76 ounce

Crushed Tomatoes

½ cup

Mozzarella Cheese

(ContainsMilk)

½ cup

Panko Breadcrumbs

(ContainsWheat)

Not included in your delivery

2 teaspoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3724 kJ
Calories890 kcal
Fat36 g
Saturated Fat15 g
Carbohydrate101 g
Sugar15 g
Dietary Fiber8 g
Protein46 g
Cholesterol150 mg
Sodium1550 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.
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Preheat and Prep
Preheat and Prep
1

Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Trim ends from zucchini, then grate using large holes of a grater. Trim, then thinly slice scallions, separating greens and whites. Remove sausage from casings.

Cook Sausage
Cook Sausage
2

Heat a drizzle of oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add sausage and 1½ tsp Italian seasoning (we’ll use the rest later), breaking up meat into pieces. Cook until no longer pink, 3-5 minutes. Transfer to a large, paper-towel-lined bowl and set aside.

Cook Zucchini
Cook Zucchini
3

Add zucchini, scallion whites, and a drizzle of oil to same pan over medium-high heat. Cook, tossing, until tender and zucchini has shrunk by about a third, about 5 minutes. Season with salt and pepper. Transfer to bowl with sausage. Wipe out pan.

Cook Orzo
Cook Orzo
4

Melt 1 TBSP butter in same pan over medium-high heat, then add orzo and toss to coat. Toast, tossing often, until golden, 2-3 minutes. Stir in 1½ cups water, stock concentrate, half the tomatoes (use the rest as you like), and remaining Italian seasoning. Bring to a boil and cook, stirring occasionally, until orzo is al dente, about 12 minutes.

Top Orzo
Top Orzo
5

Drain any excess liquid from sausage and zucchini, then stir into orzo in pan. Add another 1 TBSP butter and stir to melt. Season with salt and pepper. Remove pan from heat. (TIP: Transfer contents of pan to a baking dish at this point if your pan is not ovenproof.) Sprinkle mozzarella and panko evenly over pan or dish.

Broil and Serve
Broil and Serve
6

Place pan or dish under broiler— surface should be about 3 inches from flame. Broil until panko is golden brown and mozzarella melts, 2-3 minutes (TIP: Keep an eye out for any burning.) Remove from broiler, then scatter with scallion greens and divide between plates.