• Over medium-high heat, add 2 tablespoons of olive oil to a large 12-inch skillet. Add 8 ounces of fully cooked herb chicken sausage and cook until evenly browned on both sides, about 3 minutes. Add 2 sliced bell peppers and 1 sliced red onion, season with a big pinch of salt and pepper, and sauté for about 5 minutes. Add 2 cloves of garlic (or 2 frozen cubes of garlic) and 1 cup orzo and sauté until fragrant and orzo begins to brown, about 1 minute.
• Add 2 ½ cup of chicken broth and bring the mixture to a boil. Cover, reduce to a simmer, and cook until the orzo is al dente and the liquid is absorbed, about 8-10 minutes or according to your orzo’s package instructions. If the pasta is cooked before the liquid is completely absorbed, uncover the skillet and let it simmer for an extra minute to evaporate it.
• Stir in 1/2 cup of Parmesan, and the zest and juice from ½ of a lemon.
• Season to taste with salt and pepper. Garnish with additional Parmesan and chopped parsley.

SERVING SUGGESTIONS

• To complete this meal serve with a salad mix and crusty bread.

SWAP SUGGESTIONS

• Protein: The sausage can be swapped for shrimp.
• Vegetarian: Remove the sausage from the recipe and double the vegetables. You could also replace the sausage with firm, drained tofu.