This easy one pot meal is a great addition to a weekly meal plan. You can vary it up by adding in more summer vegetables or make this into a side dish with any entrée, it is so versatile.
Prep Time
5 minutes
Cook Time
25 minutes
Makes
4 servings
Ingredients
16 ounces mild Italian chicken sausage
½ medium yellow onion, chopped
1 cup frozen corn
¾ cup dry orzo
3 cups low sodium chicken bone broth
3 cups baby spinach
½ cup cherry tomatoes (or smaller)
¼ cup parmesan cheese, grated
Ground black pepper, to taste
Preparation
- Carefully take a knife to cut up the sausage lengthwise to release the casing and remove them from around the sausage.
- Add sausage to a pot (a Dutch oven was used but a regular pot will do as well) once they have been removed from their casings.
- Cook sausage over medium high heat for 5 minutes, until most of it has cooked through.
- Add the onion and corn (no need to thaw) and sauté with the sausage for 5 minutes.
- Add the orzo and chicken broth, stir to combine all the ingredients and bring to a boil.
- Once boiling, reduce heat to medium low and let it simmer for 10 minutes. Make sure to stir the mixture every few minutes to prevent the orzo from sticking to the bottom of the pot.
- Remove the pot from the heat and add the spinach. Stir to combine all the ingredients and cover for 1 to 2 minutes.
- Remove the cover and add the tomatoes, parmesan cheese and black pepper. Stir to combine and cover once again for 1 minute or until the spinach has wilted.
- Serve immediately. You can top it with a dash more parmesan cheese if you choose or over a bed of raw spinach.
- Store in the refrigerator for up to 1 week or freeze individual portions for up to 3 months.
Nutrition Information
Serving Size: ¼ of the recipe (about 1 ½ cups)
Calories: 477, Fat: 15.8g, Protein: 37g, Carbohydrates: 48g, Fiber: 4.9g, Sodium: 1020mg
Adapted from: https://www.skinnytaste.com/one-pot-orzo-with-sausage-spinach-and-corn/ – recipe
Categories: High Protein, Egg Free, One Pot
