Creamy Cajun Chicken Orzo
Overview
Prep Time: 15 min • Cook Time: 25
Total Time: 40 min
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what you’ll need:
2 packs Al Fresco applewood smoked chicken sausage, sliced
1 tbsp avocado oil
1 1/4 cup orzo pasta
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, chopped
3 tsp cajun seasoning
2 cups Chicken stock
1, 14 oz can fire-roasted crushed tomatoes
1 tbsp minced garlic
1 cup half and half
1/2 cup parmesan cheese
Salt & pepper to taste
topped with fresh parmesan & green onions
Instructions:
In a large pot or Dutch oven, add 1 tbsp avocado oil on medium-high heat.
Slice the sausage into pieces and add to the pan. These are already cooked but we are just going to brown them for about 5-7min. Stirring every few min!
Once the sausage is crispy, add in the chopped veggies and cajun seasoning. Mix until the seasoning is well incorporated.
Sauté for about 3-4 minutes until the veggies are slightly tender. Then add the minced garlic and sauté for 1-2 more minutes.
Add in the chicken stock, half and half, the can of crushed tomatoes, and the orzo. Mix well.
Turn on high and bring to a boil. Cook for about 9-11 min stirring every few minutes so that the orzo is properly cooked. Make sure to stir; otherwise, the orzo will stick to the bottom!
By the end, the pasta will have soaked up the liquid, and the sauce will have thickened.
Finally, add 1/2 cup of fresh parmesan cheese and stir. Salt & pepper to taste.
Top with fresh parmesan and sliced green onions. Enjoy!