Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tablespoons olive oil (divided); 12 ounces fully cooked Italian chicken sausage (sliced into ½-inch rounds); 2 pints cherry or grape tomatoes; ¼ teaspoon freshly ground black pepper (plus more as needed); 3 cloves garlic (minced); ¼ teaspoon crushed red pepper flakes (optional); 8 ounces uncooked orzo; 3 cups low-sodium chicken broth (plus more as needed); 2 cups roughly chopped baby spinach; ½ cup basil pesto (homemade or store-bought); 1 tablespoon freshly squeezed lemon juice; optional toppings: fresh basil, grated Parmesan, torn burrata

Details werden geladen...

https://www.gimmesomeoven.com/one-pan-pesto-orzo-with-sausage-and-tomatoes/

One-Pan Pesto Orzo with Sausage and Tomatoes - Gimme Some Oven

Recipe Tips Here are a few quick notes from testing this recipe that will help your orzo turn out just…

Rezept

Zubereitungszeit ca. 35 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 25 Minuten

Zutaten:

2 tablespoons olive oil (divided)
12 ounces fully cooked Italian chicken sausage (sliced into ½-inch rounds)
2 pints cherry or grape tomatoes
¼ teaspoon freshly ground black pepper (plus more as needed)
3 cloves garlic (minced)
¼ teaspoon crushed red pepper flakes (optional)
8 ounces uncooked orzo
3 cups low-sodium chicken broth (plus more as needed)
2 cups roughly chopped baby spinach
½ cup basil pesto (homemade or store-bought)
1 tablespoon freshly squeezed lemon juice
optional toppings: fresh basil, grated Parmesan, torn burrata

Arbeitsschritte:

Brown the sausage. Heat 1 tablespoon of the olive oil in a large sauté pan or deep skillet over medium-high heat. Add the chicken sausage and cook for 6 to 8 minutes, stirring occasionally, until lightly browned. Transfer the sausage to a clean plate and set aside.
Blister the tomatoes. Add the remaining tablespoon of olive oil to the skillet. Add the tomatoes and cook over medium-high heat for 4 to 5 minutes, stirring only once or twice, until their skins are blistered and a few tomatoes are just beginning to split. Season with the black pepper, then transfer the tomatoes to the plate with the sausage.
Toast the orzo. Reduce the heat to medium. Add the garlic and crushed red pepper flakes and sauté for 30 seconds, stirring constantly. Add the orzo and cook for 1 minute, stirring frequently.
Cook the orzo. Pour in the chicken broth and stir to combine, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then reduce the heat to medium-low. Cook uncovered for 9 to 11 minutes, stirring frequently, until the orzo is al dente. Add an extra splash of broth as needed if the mixture becomes too dry before the orzo is finished cooking.
Finish the orzo. Remove the pan from the heat. Stir in the browned chicken sausage, spinach, pesto and lemon juice until evenly combined and the spinach is wilted, about 1 to 2 minutes. Gently fold in the blistered tomatoes. Add another splash of broth if needed to loosen the sauce.
Serve. Taste and season with additional black pepper as needed. Serve warm with your desired toppings.