One Pot Creamy Orzo
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 ½ pounds sausage I used a cheese/parsley ring cut into pieces or you can use chicken tenders seasoned with garlic, salt, paprika
- 2 tablespoons butter
- 1 medium shallot chopped
- 2 cloves garlic minced or grated
- 1 cup dry orzo pasta
- ⅓ cup dry white wine
- ½ cup heavy cream
- ½ cup chicken broth
- 2 teaspoons Dijon mustard
- ⅓ cup grated parmesan cheese
- ½ cup oil packed sun-dried tomatoes oil drained
- fresh broccolini 2-3 bunches
Instructions
- Preheat the oven to 400 degrees F.
- Heat 1 tablespoon olive oil in a large oven-safe skillet set over medium-high heat. When the oil is hot, add the sausage or chicken. Sear on all sides until golden, about 3-5 minutes per side. Remove the sausage or chicken from the skillet.
- To the same skillet, add the butter and shallots, cooking 3 minutes.
- Add garlic and orzo, toasting until lightly golden, 2-3 minutes.
- Add the wine and deglaze the pan.
- Add 1 1/2 cups water.
- Bring to a boil, cook 3-5 minutes, then add the cream, chicken broth, mustard, parmesan sun-dried tomatoes and broccolini. Slide the sausage or chicken with any juices back into the skillet.
- Transfer to the oven and cook, uncovered for 10-15 minutes, until the sausage/chicken is cooked through.
adapted from Half Baked Harvest
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