Ingredients
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1 1/2 teaspoons olive oil or avocado oil
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4 Italian-flavored chicken sausages, sliced into rounds
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2 teaspoons garlic paste
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4 ounces orzo pasta
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1 cup chicken broth
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1 cup heavy cream, or as needed
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1 teaspoon salt
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1 teaspoon freshly ground black pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon red chili flakes (optional)
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4 large basil leaves, shredded
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1/4 cup freshly grated Parmesan cheese
Directions
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Heat a heavy bottom pot over medium-low heat and drizzle in oil. Fry chicken sausage rounds until browned and cooked through, about 5 minutes. Add garlic and cook for 1 minute.
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Add orzo and cook and stir until lightly golden brown, about 1 minute. Pour in chicken broth and 1/2 cup cream. Stir in salt, pepper, garlic powder, onion powder, and chili flakes.
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Bring mixture to a boil, then cover and reduce heat to a simmer. Simmer until orzo is very tender, about 10 minutes. Check occasionally; add additional cream as needed if orzo becomes too dry before it is tender.
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Lower heat to low, then stir in basil and Parmesan until fully incorporated. Serve and enjoy!
