One Pot Creamy Sun-Dried Tomato Orzo
A rich and easy orzo dish made with chicken sausage, sun-dried tomatoes, spinach, and parmesan — all in one skillet, ready in 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Main Course, Pasta
- Method: One Pot, Sauté, Simmer
- Cuisine: Italian-Inspired, American
Ingredients
¾ lb ground spicy Italian chicken sausage
1 shallot (chopped)
2 cloves garlic (chopped)
1 tsp dried oregano
1 tsp dried thyme
½ cup oil-packed sun-dried tomatoes (chopped)
4 cups low sodium chicken broth
2 tsp Dijon mustard
1 lb dry orzo pasta
2 small zucchini (shredded)
2 cups fresh baby spinach
½ cup canned coconut milk or heavy cream
1 cup grated Parmesan cheese
Fresh basil (for serving)
Instructions
In a large skillet over medium heat, brown the chicken sausage for 5–8 minutes.
Add chopped shallot, garlic, oregano, and thyme. Sauté for 3 minutes until fragrant.
Stir in chopped sun-dried tomatoes and cook for another 2 minutes.
Pour in chicken broth and stir in Dijon mustard. Bring to a boil.
Add orzo and shredded zucchini. Cook, stirring often, for 6 minutes or until pasta is just al dente.
Stir in spinach, then add coconut milk (or heavy cream) and grated Parmesan.
Mix until creamy and remove from heat.
Serve warm, topped with fresh basil.
Notes
Cream options: Coconut milk adds a dairy-free option; use heavy cream for a richer taste.
Make it vegetarian: Omit sausage or swap with plant-based sausage.
Storage: Keeps in the fridge for 3–4 days; reheat with a splash of broth or cream.
Additions: Mushrooms, roasted red peppers, or fresh cherry tomatoes can be stirred in for extra flavor.
Find it online: https://allrecipesmade.com/one-pot-creamy-sun-dried-tomato-orzo/
