One Pan Orzo with Sausage, Spinach and Corn
Ingredients
14 ounces mild Italian chicken sausage
½ medium yellow onion, chopped
1 cup frozen corn kernels
1 cup dry orzo
3 cups low sodium chicken broth
3 cups packed baby spinach
Freshly ground black pepper
Directions
- Slice the sausage and add it to a heavy bottom sauce pot or Dutch oven.
- Cook over medium-high heat for 5 minutes.
- Add the onion and corn (no need to thaw) and sauté for 10 minutes.
- Add the orzo and chicken broth, stir to combine then bring to a boil.
- Reduce heat to medium low and simmer 10 minutes, stirring every few minutes and scraping the bottom of the pot to make sure the orzo doesn’t stick.
- Remove from the heat, add the spinach, stir and cover for a couple minutes, until the spinach has wilted.
- Top with black pepper, to taste and serve.
Notes
- recipe lightly adapted from Skinny Taste