Paella for Impatient People 1 Pan Italian Chicken Sausage Orzo
Craving the vibrant flavors of paella but short on time? This "Paella for Impatient People: 1 Pan Italian Chicken Sausage Orzo" recipe serves up all the comforting, Mediterranean-inspired goodness in just 35 minutes with minimal cleanup! Featuring Italian chicken sausage, tender orzo pasta, sweet red bell peppers, and a hint of smoked paprika, this one-pan wonder delivers bold, smoky flavors without the fuss of traditional paella. Juicy cherry tomatoes, bright green peas, and a sprinkle of parsley add pops of freshness to the dish, while a squeeze of lemon takes it to the next level. Quick to prepare, easy to clean up, and bursting with flavor, this meal is perfect for busy weeknights or relaxed weekend dinners.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces Italian chicken sausage (sliced into rounds)
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1 medium red bell pepper (diced)
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
- 1 cup orzo pasta
- 2.5 cups low-sodium chicken broth
- 0.5 cup frozen peas
- 1 cup cherry tomatoes (halved)
- 2 tablespoons fresh parsley (chopped, for garnish)
- 4 pieces lemon wedges (for serving)
Instructions
Heat 2 tablespoons of olive oil in a large, deep skillet or sauté pan over medium heat.
Add the sliced Italian chicken sausage to the pan and cook for 4-5 minutes, flipping occasionally, until browned. Remove the sausage from the pan and set aside.
In the same pan, add the diced onion and cook for 3 minutes until softened. Stir in the minced garlic and diced red bell pepper and sauté for another 2 minutes.
Sprinkle in the smoked paprika, dried oregano, salt, and black pepper, stirring to coat the vegetables evenly with the spices.
Add the orzo pasta to the pan and toast for 1-2 minutes, stirring frequently to prevent sticking.
Pour in the chicken broth and bring the mixture to a gentle simmer. Reduce the heat to medium-low and let the orzo cook for 10-12 minutes, stirring occasionally to prevent it from sticking to the pan. Ensure most of the liquid is absorbed, but the mixture remains slightly saucy.
Return the cooked sausage to the pan and stir in the frozen peas and halved cherry tomatoes. Cook for another 3-4 minutes until the peas are heated through and the tomatoes soften slightly.
Remove the pan from heat and garnish the dish with freshly chopped parsley.
Serve immediately with lemon wedges on the side for a burst of freshness.
Nutrition Facts
Calories |
1816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 2207 mg | 96% | |
| Total Carbohydrate | 214.9 g | 78% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 36.5 g | ||
| Protein | 100.7 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2174 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
