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1 tbsp Olive oil
1 package Chicken sausage (sliced)
1 Shallot (diced small)
4 Whole garlic cloves (more as desired)
1/2 Lemon (juiced and zested)
1/3 cup Oil packed sun dried tomatoes (sliced)
1 cup Orzo 

2 1/2 cups Low sodium chicken broth (divided)
2 cups Spinach (roughly chopped)
1/2 cup Grated parmesan cheese 

2 tbsp Fresh basil (sliced- more as desired to top)
1/4 tsp Sea salt (more as needed)


1. Heat a large, deep saute pan to medium-high heat. Add olive oil. When hot, add sliced chicken sausage and cook until browned, about 2 minutes per side. Remove and set aside. 

2. Reduce heat to medium-low. Once heat is lowered (you don’t want the shallots to burn), add shallots and cook 1-2 minutes until translucent. Stir in garlic and cook another 20-30 seconds. 

3. Add in lemon juice (save zest for later) and stir, scraping any stuck on bits from bottom of pan. 

4. Stir in sun dried tomatoes, followed by orzo. Cook, stirring, 1-2 minutes to lightly toast. 

5. Add in 2 cups of broth and sea salt. Stir and increase heat to medium-high. Bring mixture to a boil, cover and reduce heat to low. Cook for 6-8 minutes, stirring occasionally to prevent sticking, until orzo is cooked (most water will be absorbed). Turn heat off but keep pan on the element. 

6. Stir in chopped spinach. Once wilted, stir in grated parmesan and lemon zest. Stir in chicken sausage and basil. If needed, add up to 1/2 cup more broth to risotto-like consistency. Taste for seasoning and serve with extra grated parmesan and sliced basil on top.