3 Italian style chicken sausages, sliced into rounds
1 c dried orzo
4 cloves garlic, minced
2 c chicken broth
3/4 c shaved parmesan
a few handfuls of arugula, optional
red pepper flakes, optional
You will also need:
3–4 T olive oil
Salt + pepper, to taste
Heat oil in a large non-stick skillet over medium high heat. Add chicken sausages and cook for 2 minutes per side, until nice and golden.
Add garlic, orzo, and red pepper flakes, toss around for 1-2 minutes, until orzo is slightly toasted and garlic is really fragrant.
Pour in chicken broth and season with salt and pepper. Bring to a boil, reduce heat, cover and simmer for about 15 minutes, until liquid has been absorbed and orzo is cooked. Stir every couple of minutes to avoid it sticking to the bottom of your pan.
Once orzo is cooked, stir in parmesan and adjust salt and pepper.