One Pot Creamy Sun-Dried Tomato Orzo

Ingredients

• 3/4 pound ground spicy Italian chicken sausage
• 1 shallot, chopped
• 2 cloves garlic, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 cup oil-packed sun-dried tomatoes, chopped
• 4 cups low sodium chicken broth
• 2 teaspoons dijon mustard
• 1 pound dry orzo pasta
• 2 small zucchini, shredded
• 2 cups fresh baby spinach
• 1/2 cup canned coconut milk or heavy cream
• 1 cup grated parmesan
• Fresh basil, to serve

Directions

• In a large skillet over medium heat, brown the chicken sausage, about 5 to 8 minutes. Add the shallot, garlic, oregano, and thyme and cook until fragrant, 3 minutes. Mix in the sun-dried tomatoes and cook another 2 minutes.
• Pour in the broth, add the dijon, and bring to a boil. Add the orzo and zucchini and cook, stirring often, until the pasta is al dente, about 6 minutes.
• Mix in the spinach, pour in the coconut milk (or cream), and sprinkle over the parmesan. Stir until creamy, then remove from the heat.
• Serve topped with fresh basil.

From Tieghan Gerard / Half Baked Harvest on Instagram. The spicy chicken sausage carries a lot of the flavor.