One-Pan Orzo Italiano

Name: One-Pan Orzo Italiano with Chicken Sausage, Tomatoes, and Spinach
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 2 clove Garlic; 5 ounce Spinach; 1 unit Lemon; 4 ounce Grape Tomatoes; 6 ounce Italian Chicken Sausage; ¼ ounce Parsley; ⅔ cup Orzo Pasta; ½ tablespoon Italian Seasoning; 1 unit Chicken Stock Concentrate; ¼ cup Mozzarella Cheese; ½ cup Panko Breadcrumbs; ¼ cup Parmesan Cheese; 1 teaspoon Olive Oil; Salt; Pepper

with Chicken Sausage, Tomatoes, and Spinach

Recipe Development TeamPublished on July 12, 2017

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Pasta night just got so easy, it’s ridiculous. Everything in this recipe (and we really mean everything) comes together in a single pan. And since the orzo is cooked risotto-style, with the minimal amount of water it needs to get al dente, you don’t even have to drain it. The only thing that’s not minimal is the flavor: with chicken sausage, warmed tomatoes, and Parmesan and mozzarella cheeses, taste-wise, it about as big and bold as you can get.

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 clove

Garlic

5 ounce

Spinach

1 unit

Lemon

4 ounce

Grape Tomatoes

6 ounce

Italian Chicken Sausage

¼ ounce

Parsley

⅔ cup

Orzo Pasta

(Contains: Wheat)

½ tablespoon

Italian Seasoning

1 unit

Chicken Stock Concentrate

¼ cup

Mozzarella Cheese

(Contains: Milk)

½ cup

Panko Breadcrumbs

(Contains: Wheat)

¼ cup

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

1 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2552 kJ

Calories610 kcal

Fat18 g

Saturated Fat8 g

Carbohydrate79 g

Sugar6 g

Dietary Fiber8 g

Protein42 g

Cholesterol110 mg

Sodium1030 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

•Large Pan

Instructions

Wash and dry all produce. Preheat broiler to high. Mince garlic. Finely chop spinach until you have 1 cup very packed spinach. Cut lemon in half; cut one half into wedges. Cut tomatoes in half. Remove sausage from casings of 2 links (use the other as you like). Pick parsley leaves from stems and finely chop; discard stems.

Heat a drizzle of olive oil in a large, tall-sided pan over medium-high heat (use an ovenproof pan if you have one). Add sausage, breaking up meat into pieces. Cook until just browned, about 3 minutes.

Add tomatoes and garlic to pan with sausage. Cook, stirring occasionally, until tomatoes start to wilt, 2-3 minutes. Add ⅔ cup orzo and ½ TBSP Italian seasoning (we sent more of both). Cook, stirring, until orzo is coated in juices, 1 minute. Season with salt and pepper.

Add 2 cups water, stock concentrate, and a pinch of salt to same pan. Bring to a boil, then lower heat to medium. Let simmer, stirring occasionally, until orzo is almost al dente, 7-9 minutes. Stir in spinach and cook until wilted, about 3 minutes more. TIP: If mixture seems dry, add water ¼ cup at a time until loosened.

Stir ¼ cup mozzarella (we sent more) and a squeeze of lemon into pan. Season with salt, pepper, and more lemon (to taste). (TIP: If your pan is not ovenproof, transfer mixture to a baking dish at this point.) Sprinkle panko and Parmesan over top of orzotto. Broil until panko is golden brown, 1-3 minutes.