Sausage and Spinach Orzo

Indulge in this nutrient-dense, 20-minute masterpiece featuring lean protein and fiber-rich spinach, all simmered to perfection in a single pan for a savory, insulin-friendly weeknight meal.

Ingredients

• 1 tbsp Extra Virgin Olive Oil
• 12 oz Spicy Italian Chicken Sausage (sliced)
• 6 cloves Garlic (minced)
• 1 cup Dry Orzo
• 2 cups Low-Sodium Chicken Broth
• 1/4 cup Full-Fat Canned Coconut Milk (or heavy cream)
• 1 tbsp Low-Sodium Soy Sauce
• 1 tsp Onion Powder
• 1/2 tsp Red Pepper Flakes
• 1/2 tsp Black Pepper
• 1/4 tsp Sea Salt
• 1 tsp Fresh Thyme
• 1/2 cup Freshly Grated Parmesan Cheese
• 2 cups Baby Spinach Leaves

Cooking Instructions

1. Sear the Protein: Heat olive oil in a large skillet over medium-high heat. Add the chicken sausage and brown for 6
2. Toast the Orzo: Add the dry orzo to the skillet. Toast for 60 seconds, stirring frequently, to develop a nutty profile and prevent clumping.
3. Deglaze and Simmer: Pour in the chicken broth, coconut milk, soy sauce, and seasonings. Mix thoroughly. Bring to a light boil, then reduce heat to low.
4. The Absorption Phase: Cover and simmer for 10
5. Finish with Greens: Once the liquid is mostly absorbed, fold in the fresh spinach and parmesan. Heat until the spinach is wilted and the sauce is velvety.