Roasted Tomato & Chicken Sausage Orzo

Serves: 4

Prep Time: 15 min

Cook Time: 30 min

This recipe is a great switch up to your pasta game. Easy to make, and using mostly staple ingredients, this summer dish is simple, colorful and tasty. Add more chili flakes, to give it a stronger kick.

Ingredients

12 oz chicken sausage

20 oz small tomatoes (grape or cherry)

3 tbsp olive oil

Salt & pepper to taste

5 cloves garlic, minced

2 shallots, minced

1 ½ cups orzo, uncooked

3-3 ½ cups chicken broth

2-3 tsp red pepper flakes

½ cup half & half

½ cup fresh basil, roughly chopped and more for garnish

½ cup parmesan, freshly grated and more for garnish

Instructions

1. Preheat the oven to 400 degrees.

2. Slice chicken sausage into ½ inch rounds and cut the tomatoes in half. Place both separately on a sheet pan**. Drizzle the tomatoes with olive oil and season with salt and pepper. Bake for 25 minutes.

3. In a large cast iron, add in the minced shallots and cook for 2 min. Then add in the minced garlic and cook for another minute.

4. Next, add in the uncooked orzo and toast for approximately 1 minute.

5. Pour the chicken broth in, stir well, and bring to a boil. Cook for 12 min then add in your red pepper flakes.

6. Lower the heat to a simmer and continue to cook, stirring occasionally, until the orzo cooks through (about 10-15 min). Add more broth as needed**.

7. Once the orzo is cooked through, turn the heat to low and pour in the half & half. Stir to combine, and toss in the basil and parmesan cheese. Mix until well combined.

8. When the sausage and tomatoes are done, stir them into the orzo. Serve immediately with additional basil and parmesan. Enjoy!

NOTE:

1. If you are buying thick freshly stuffed sausages from the store, you can start to cook those on a saute pan until they are cooked enough but not all the way through, so that you can slice them and finish them off in the oven.

2. Add more broth, or water, if needed to cook the orzo. Taste test as you go until your desired consistency.