5–6 fresh basil leaves, rolled and thinly sliced into ribbons
Heat avocado oil over medium high heat in a large oven-safe skillet. When hot, add chicken sausage and cook until golden, about 2 minutes per side.
Add orzo and garlic to skillet and toss around for a minute or two until orzo turns sightly golden and garlic is fragrant.
Preheat oven to 450 degrees. Then pour in the marinara and chicken broth, stir it up and season with salt and pepper. Bring to a boil then reduce heat to low, cover and let simmer for 10-12 minutes, until orzo is al dente. Make sure to stir every few minutes so that the orzo doesn’t get stuck to the bottom of the skillet. Add more chicken broth if you need it along the way.
When orzo is perfectly cooked, scatter the parmesan, mozzarella, and red pepper flakes over the top and transfer the skillet to the oven. Bake for 7-10 minutes, until cheese is melted and bubbly. I like to broil the last 2 minutes.