Ingredients
- 16 ounces orzo pasta
- 3 cups chicken broth
- 1 cup heavy cream
- 11 ounces chicken sausage sliced (any variety, I'm using garlic and herbs)
- ½ cup sun-dried tomatoes with oil sliced
- 14 ounce can artichoke hearts drained and chopped
- 2 teaspoons minced garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon onion powder
- 2 teaspoons Italian seasoning
- ¼ teaspoon crushed red pepper flakes optional
- 2 cups baby spinach
- ½ cup Parmesan cheese grated
- Juice of ½ lemon
Method
- Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish.
- Pour the dry orzo directly into the prepared baking dish.
- Pour the chicken broth and heavy cream over the pasta. Press the orzo down so it's submerged in the liquid.
- Top with sliced chicken sausage, sun-dried tomatoes and some of the flavorful oil from the jar (1-2 tablespoons), chopped artichokes, garlic, seasonings, spinach, and Parmesan cheese.Tip: The spinach bakes down quite a bit. If you prefer, stir the spinach in at the end after baking.
- Cover tightly with aluminum foil and bake for 30 to 40 minutes, checking around the 30-minute mark. The orzo should be tender and most of the liquid absorbed.
- Remove the foil and stir everything together until creamy and well combined. Finish with a squeeze of fresh lemon juice, extra Parmesan cheese and adjust seasonings to taste.
Nutrition
Notes
- Tightly cover your baking dish to prevent moisture from escaping, this ensure the orzo cooks completely.
- Check the casserole after 30 minutes, as oven temperatures can vary.
- If the mixture seems dry, stir in a splash of chicken broth before serving.
- For extra creaminess, add an additional splash of cream before serving.