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Sausage Orzo Recipe

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This recipe for Sausage Orzo is from Mangia with the Buriani's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 teaspoons olive oil
12 ounces spicy sausage
1 pound boneless, skinless chicken breast or thighs, cut into bite-size pieces
1 teaspoon salt, or to taste
3 Cups chicken broth, plus more as needed
1/2 Cup tomato sauce
1 1/2 Cups uncooked orzo (rice-shaped pasta)
1 teaspoon kosher salt, or to taste
1/2 Cup finely grated Parmigiano-Reggiano
1/4 Cup chopped Italian parsley
2 Tablespoons sliced fresh chives
8 Tablespoons ricotta cheese
1-2 Cups Colby Jack cheese
Directions:
Directions:
Preheat oven to 400°F
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.
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, ricotta cheese and chives.
Put in a casserole dish and top with Colby jack cheese, bake at 400°F for 20 minutes until hot and bubbly and cheese is melted.

 

 

 

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