Ingredients30 m servings 524 cals
- Melt butter in large skillet over medium-high heat. Add sausage and cook until browned, about 2 minutes. Add orzo and stir until it begins to turn golden, about 2 minutes. Add chives and oregano; stir. Pour in Swanson Chicken Broth.
- Bring to a low boil; reduce heat, cover, and let simmer over low heat until pasta is al dente, about 20 minutes.
- Remove from heat; stir in Parmesan and mozzarella cheeses. Top with parsley.
- Cook's Note:
- This dish is wonderful with eggs too! It has unlimited variations and is so, so easy.
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Per Serving: 524 calories; 22.7 g fat; 57.9 g carbohydrates; 22.6 g protein; 66 mg cholesterol; 1267 mg sodium. Full nutrition
ReviewsRead all reviews 3
Love this recipe. It is also good with all kinds of sausages. So nice to have a recipe that seems creamy but no actual dairy was needed (except for butter which I used a substitute).
I really loved this recipe, however I used what I had on hand which was fresh rosemary, Tyme, chives and only mozzarella. I added a chicken thigh (cooked in the butter fist with salt, pepper and...