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–+ servings
A flavorful dish featuring chicken sausage and orzo pasta, topped with herbs, perfect for a comforting and satisfying meal.

Braised Chicken Sausage with Peppers & Orzo

Print Recipe
Sweet chicken Italian sausage, a mess of colorful bell peppers, a little jalapeño for heat, and a tomato-herb broth that somehow turns into a sauce you’ll want to scoop up with bread. Lemon zest and fennel seeds keep things bright and unmistakably Mediterranean. 
Course Dinner, Lunch, Main Course
Cuisine Mediterranean
Keyword basil, bell peppers, chicken sausage, GLP-1 friendly meals, glp-1 friendly recipes, glp-1 recipes, Italian sausage, onions, orzo, tomatoes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 641
Author Racheal Salazar

Ingredients

  • 1.5 pound chicken sausage links sweet or mild
  • 1 tbsp olive oil extra virgin
  • 1 tbsp olive oil
  • 4 bell peppers
  • 1 medium onion
  • 2 jalapeno chilis
  • 3 cloves garlic
  • 1 tbsp tomato paste 2
  • 2 tbsp lemon zest
  • 1 tsp fennel seed
  • 1/2 cup chicken broth
  • 3/4 cup chicken broth
  • 1 14.5 ounce diced tomatoes canned
  • 1 tbsp oregano Greek
  • 1/2 cup white beans canned, drained and rinsed
  • 1 cup orzo protein (like chickpea)
  • 3 tbsp Greek yogurt
  • 3 leaves basil fresh
  • Pinch sea salt
  • Pinch black pepper

Instructions

Prep the vegetables

  • slice the 4 bell peppers, 1 medium onion, and 2 jalapeno chilis. Place in a bowl.
    Fresh chopped bell peppers and onions for healthy cooking at The Lemon Hearth.

Brown the sausage

  • Prick 1.5 pound chicken sausage links with a fork. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Brown sausages on all sides, about 8 minutes.
  • Transfer to a cutting board. Let cool slightly, then cut links diagonally.

Saute the vegetables

  • Add remaining 1 tbsp olive oil to the skillet. Add vegetable mix, Pinch sea salt, and Pinch black pepper, Cook until peppers begin to soften, about 5 minutes.
  • Stir in 1 tbsp tomato paste, 3 cloves garlic, 1 tsp fennel seed, 2 tbsp lemon zest. Cook until fragrant about 1 minute.

Simmer

  • Add 1/2 cup chicken broth, 1 14.5 ounce diced tomatoes, 1/2 cup white beans, and the cut sausage. Bring to a simmer, cover, reduce heat to low, and cook 5 minutes, or until the sausage is cooked through and reaches 165 temperature.

Cook the orzo

  • Add 3/4 cup chicken broth, 1 tbsp oregano, and, 1 cup orzo. Bring to a gentle boil, and cook uncovered about 10 minutes until orzo is cooked and sauce is thickened.

Finish

  • Finish with 3 tbsp Greek yogurt, stirring until mixed. Top with torn 3 leaves basil and serve.

Nutrition

Calories: 641kcal | Carbohydrates: 56g | Protein: 37g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 122mg | Sodium: 2059mg | Potassium: 627mg | Fiber: 7g | Sugar: 11g | Vitamin A: 4509IU | Vitamin C: 171mg | Calcium: 95mg | Iron: 4mg