Ingredients
Equipment
Method
- Drizzle olive oil in a large skillet over medium-high heat. Cook the chicken sausage until browned and cooked through, about 6 to 7 minutes.
- Add minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic.
- Add the dry orzo and toast in the pan with the chicken sausage and garlic for about 60 seconds. Pour in the chicken broth to deglaze the pan. Add the coconut milk, soy sauce, seasonings, and fresh thyme, mixing well.
- Bring the orzo mixture to a boil, then turn the heat down, cover, and let the orzo simmer for 10 to 12 minutes. Stir occasionally so the orzo does not stick to the bottom of the pan. The orzo is ready when it is tender and most of the liquid has been absorbed.
- Stir in the spinach leaves and cook until they wilt. Mix in the freshly grated parmesan cheese. Taste and add more salt and pepper if needed.
Nutrition
Notes
This dish was a staple for my family on busy weeknights. It is easy to make gluten-free by checking your sausage and broth labels. Food can create moments of warmth and togetherness, even when life is busy.
