Ingredients:

  • 1 lb (450g) Mild or Hot Italian Sausage (casings removed)
  • 1.5 cups (300g) Dry Orzo pasta
  • 1 medium (110g) Yellow Onion, finely diced
  • 1 large (120g) Red Bell Pepper, diced
  • 3 cloves (15g) Garlic, minced
  • 1 tbsp (15ml) Olive oil
  • 2.5 cups (590ml) Low-sodium Chicken Broth
  • 3 oz (85g) Boursin Garlic & Fine Herbs cheese
  • 1/2 cup (50g) Freshly grated Parmesan cheese
  • 2 cups (60g) Fresh Baby Spinach
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Heat olive oil in an oven-safe skillet over medium-high heat.
  2. Add the Italian sausage, breaking it into small chunks with a spoon. Cook until the meat is mahogany-colored and slightly crispy.
  3. Stir in the diced onions and bell peppers, sautéing for 3-4 minutes until softened. Add the minced garlic and cook for 60 seconds until fragrant.
  4. Push the sausage mixture to the sides of the pan. Add the dry orzo to the center and stir constantly for 2 minutes until the pasta is pale golden brown and smells nutty.
  5. Pour in the chicken broth and stir in the salt and pepper, scraping the bottom of the pan to release the brown bits (fond).
  6. Stir in the Boursin cheese until melted. Cover the skillet with a lid or foil and transfer to the oven to bake until the orzo is tender and liquid is absorbed.
  7. Remove from oven and stir in the fresh baby spinach and grated Parmesan cheese until the spinach is wilted and the cheese is melted.