Chicken Sausage Orzotto

Chicken Sausage Orzotto

with Mozzarella, Zucchini, and Tomato

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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?


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

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 unit


9 ounce

Italian Chicken Sausage Mix

1 tablespoon

Italian Seasoning

6 ounce

Orzo Pasta


1 unit

Chicken Stock Concentrate

6.88 ounce

Crushed Tomatoes

½ cup

Mozzarella Cheese


½ cup

Panko Breadcrumbs


Not included in your delivery

2 teaspoon

Vegetable Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3598 kJ
Calories860 kcal
Fat36 g
Saturated Fat15 g
Carbohydrate95 g
Sugar11 g
Dietary Fiber6 g
Protein39 g
Cholesterol165 mg
Sodium1910 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
Large Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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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. Halve, peel, and mince shallot.


Heat a drizzle of oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add sausage and half the 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.


Add zucchini, shallot, 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.


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


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.


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 and divide between plates.