Name: One-Pot Chicken and Sausage Orzo
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil - 2 teaspoons; Spicy Italian sausage, casings removed - 12 ounces; Boneless, skinless chicken thighs, cut into bite-size pieces - 1 pound; Salt, or to taste - 1 teaspoon; Chicken broth, plus more as needed - 3 cups; Tomato sauce - ½ cup; Uncooked orzo (rice-shaped pasta) - 1 ½ cups; Kosher salt, or to taste - 1 teaspoon; Finely grated Parmigiano-Reggiano - ½ cup; Chopped Italian parsley - ¼ cup; Sliced fresh chives - 2 tablespoons; Ricotta cheese for garnish - 4 tablespoons

Ingredients for - One-Pot Chicken and Sausage Orzo

1. Olive oil 2 teaspoons

2. Spicy Italian sausage, casings removed 12 ounces

3. Boneless, skinless chicken thighs, cut into bite-size pieces 1 pound

4. Salt, or to taste 1 teaspoon

5. Chicken broth, plus more as needed 3 cups

6. Tomato sauce ½ cup

7. Uncooked orzo (rice-shaped pasta) 1 ½ cups

8. Kosher salt, or to taste 1 teaspoon

9. Finely grated Parmigiano-Reggiano ½ cup

10. Chopped Italian parsley ¼ cup

11. Sliced fresh chives 2 tablespoons

12. Ricotta cheese for garnish 4 tablespoons

How to cook deliciously - One-Pot Chicken and Sausage Orzo

1 . Stage

Place a pot over medium-high heat; add oil. Brown crumbled sausage, breaking up pieces as they cook. Cook and stir until sausage is nicely browned, about 5 minutes. Add chicken pieces. Cook and stir until chicken begins to turn opaque, about 1 minute. Add salt.

2 . Stage

Stir in chicken broth and tomato sauce. Raise heat to high and bring mixture to a simmer. Stir in orzo and a pinch of salt. Reduce heat to medium until pasta is almost tender and most of the liquid is absorbed, 10 to 12 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot. Remove from heat. Add grated cheese, parsley, and chives. Serve topped with a dollop of ricotta cheese. Chef John