Creamy Orzo with Vegetables and Chicken Sausage

What you’ll need:

1 package al fresco Sundried Tomato Chicken Sausages, sliced into half moon shapes

2 small bunches of broccoli, diced into small bite size florets

4 oz baby Bella mushrooms, sliced

1 large yellow onion, diced

3 cloves garlic, minced

1 and 3/4 cups orzo

3 cups chicken broth

1 large lemon, squeezed

1 tbsp. olive oil

1 tbsp. butter

Salt and pepper to season

Splash of heavy cream (if desired)

Red pepper flakes for garnish

Fresh parsley for garnish

Directions:

• Add 1 tbsp olive oil to a large and deep saucepan.
• Finely dice one large yellow onion. Mince garlic. Dice broccoli into small bite piece florets. Slice mushrooms. Dice chicken sausages in half and then into half moon shapes.
• Once the pan is hot, add the diced onions to the pan along with a pinch of salt. Cook for 3-4 minutes.
• Add in mushrooms with a pinch of salt. Cook for 2 minutes, flipping and stirring occasionally. Add in the broccoli next and cook for 3-4 minutes.
• Then add in the garlic and cook for 1 minute. Lastly, add in the chicken sausage and cook for 2 minutes.
• Add in the orzo and let it toast for 1 minute, stirring around and then add in the chicken broth and bring it to a boil.
• Once boiling, lower the heat to let it gently simmer to cook for 8-10 minutes until the orzo is cooked through.
• Once done, season with salt and pepper. Add 1 tbsp of butter and stir in while the orzo is still hot - this will add SO much delicious flavor! Add in 1/2 of the juice of a large lemon as well. If desired, add a splash of heavy cream for decadence!
• Serve immediately and garnish with fresh parsley and red pepper flakes if desired. Enjoy! Store leftovers in a tightly sealed tupperware container in the fridge for up to 2-3 days.