ONE-PAN ORZOTTO ITALIANO WITH CHICKEN SAUSAGE,TOMATOES, AND SPINACH
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's about as big and bold as you can get.
Provided by HelloFresh
Categories main course
Time 30m
Number Of Ingredients 15
Steps:
- Preheat broiler to high or oven to 500 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Mince garlic. Finely chop spinach until you have 1 very packed cup (2 cups for 4 servings). (You may not use all the spinach.) Halve lemon; cut one half into wedges. Halve tomatoes. Pick parsley leaves from stems; discard stems and finely chop leaves.
- Once water is boiling, add orzo to pot and cook until al dente, 7-9 minutes. Reserve 1 cup pasta cooking water, then drain. Heat a large drizzle of olive oil in a large, high-sided pan (preferably ovenproof) over medium-high heat. Add sausage and cook, breaking up meat into pieces, until just browned, 3-4 minutes. (It'll cook through in the next step.)
- Add tomatoes and garlic to pan with sausage. Cook, stirring occasionally, until fragrant and sausage is cooked through, 2-3 minutes. Stir in half the Italian Seasoning (all the seasoning for 4 servings) and season with salt and pepper. Cook, stirring, until tomatoes start to break down, 2-3 minutes more. Lower heat to medium.
- Stir spinach, stock concentrate, ½ cup reserved pasta water (¾ cup for 4 servings), and cooked orzo into pan with sausage mixture. Cook, stirring, until spinach is wilted and mixture is creamy, 2-3 minutes. TIP: If mixture seems dry, stir in a splash of remaining reserved pasta water.
- Stir mozzarella and a squeeze of lemon juice into pan with orzotto. Season with salt, pepper, and more lemon juice to taste. (TIP: If your pan isn't ovenproof, transfer mixture to a baking dish at this point.) In a small bowl, combine panko, Parmesan, a drizzle of olive oil, salt, and pepper; sprinkle over pan or dish. Broil or bake until panko is golden brown, 2-3 minutes. TIP: Watch carefully for any burning.
- Divide orzotto between plates. Sprinkle with parsley. Serve with any remaining lemon wedges on the side.
Nutrition Facts : Calories 850 kcal, Fat 33 g, SaturatedFat 11 g, Carbohydrate 89 g, Sugar 9 g, Protein 48 g, Fiber 8 g, Cholesterol 140 mg, Sodium 1700 mg
ONE-POT CHICKEN AND SAUSAGE ORZO
There's something extra satisfying about a recipe like this one-pot chicken and sausage orzo dish where you just basically dump the ingredients in a pot and wait until it's cooked. Sure, you have to stir it a few times, and it helps if you add stuff in the right order. But for how delicious this comes out, you're doing very little actual work.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 31m
Yield 4
Number Of Ingredients 12
Steps:
- Place a pot over medium-high heat; add oil. Brown crumbled sausage, breaking up pieces as they cook. Cook and stir until sausage is nicely browned, about 5 minutes. Add chicken pieces. Cook and stir until chicken begins to turn opaque, about 1 minute. Add salt.
- Stir in chicken broth and tomato sauce. Raise heat to high and bring mixture to a simmer. Stir in orzo and a pinch of salt. Reduce heat to medium until pasta is almost tender and most of the liquid is absorbed, 10 to 12 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot. Remove from heat. Add grated cheese, parsley, and chives. Serve topped with a dollop of ricotta cheese.
Nutrition Facts : Calories 713.3 calories, Carbohydrate 60.6 g, Cholesterol 130.8 mg, Fat 30.3 g, Fiber 3 g, Protein 47.7 g, SaturatedFat 10.4 g, Sodium 2709.2 mg, Sugar 5.3 g
ONE-PAN ORZO WITH SPINACH AND FETA
Similar to spanakorizo, a Greek spinach and rice dish, this easy, meatless meal features orzo, spinach, peas and scallions. It is deeply satisfying but still on the lighter side of pasta recipes, thanks to all those vegetables. A little feta gives it creaminess and tang, while some lemon zest brightens everything up. It makes a complete meal on its own, or, if you're looking for something more substantial, serve this as a hearty side dish to roasted meats or fish.
Provided by Melissa Clark
Categories dinner, easy, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
- Stir in spinach, adding in batches if it doesn't all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
- Stir in stock and bring to a simmer. Stir in orzo, lemon zest and remaining 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
- Stir in cheese, peas (if you like) and dill, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with more cheese and the reserved scallions.
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