This Garlic Parmesan Orzo Pasta recipe is a one-pot recipe for tender orzo tossed in a light and cheesy cream sauce. It’s simple to make and comes together in a total of 20 minutes!

Love orzo? Try this Lemon Chicken Orzo Soup, this Sun Dried Tomato and Spinach Orzo recipe or one of The 10 Best Orzo Recipes!

This Garlic Parmesan Orzo Pasta recipe is a recipe you don’t want to miss!

Anything that has garlic and parmesan in it is bound to be good, right? Slow Cooker Garlic Parmesan Chicken Stew, Garlic Parmesan Scalloped Potatoes, Pesto Parmesan Instant Pot Chicken Breast and Potatoes…Yeah. It’s a pretty killer combo.

Add pasta to the mix, especially orzo pasta, and you’ve pretty much reached the epitome of good food.

It’s a decadent side dish or vegetarian entree that’s fancy enough to be served for a dinner party but also quick and easy enough that you can whip it up for a simple weeknight dinner.

Just one pot, a few simple ingredients, 20 minutes, and it’s ready to go!

If you love simple pasta recipes, check out this Sun Dried Tomato Pasta and this Creamy Tomato Rigatoni Pasta, too! If you’re an orzo lover, or try this One Pan Tuscan Orzo with Chicken next.

What is orzo pasta?

Orzo is a small, oval-shaped pasta that resembles grains of rice. It can be cooked either like a pasta (boiled and then drained) or it can be cooked in the same way rice would be cooked (simmered in liquid until it’s fully absorbed.)

This creamy orzo pasta recipe utilizes the second cooking method. The orzo is simmered in broth until the liquid is absorbed, then cream and cheese are incorporated to create a light cream sauce. This method results in a creamy consistency very similar to risotto as the starch from the pasta mixes with the liquid to create a thicker, creamier base for the sauce.

Garlic Parmesan Orzo Recipe Ingredients

• Chicken Broth: I usually use low sodium chicken broth. If you use regular chicken broth, you may want to adjust the amount of salt you add so it’s not too salty.
• Dry Orzo Pasta: you can find orzo pasta at most grocery stores!
• Garlic: use fresh garlic for the best flavor. Garlic powder just isn’t the same!
• Salt and Black Pepper: thanks to the broth, garlic, and cheese, you don’t need much when it comes to seasonings. A simple duo of salt and black pepper is all you need!
• Cream: any kind will work! Use heavy cream for a richer flavor. Light cream will be a bit thinner but will still be delicious.
• Parmesan Cheese: freshly grated parmesan is the way to go. Pre-shredded cheeses contain an anti-caking agent which can cause a grainy texture.
• Parsley: I love to use a sprinkle of fresh parsley to add freshness and add a pop of color.

How to make this easy Orzo Pasta recipe

This orzo recipe is a quick and easy recipe that’s made in just one pot for super easy cleanup! Scroll down to the recipe card for more detailed instructions.

1. Cook the pasta: In a skillet, combine broth, pasta, garlic, salt, and pepper. Bring to a boil, reduce the heat, and simmer until the liquid is absorbed. Make sure to stir often!
2. Finish and serve: Mix in cream, parmesan, and parsley then serve and enjoy!

Orzo Pasta FAQs

Is orzo pasta or rice?

While orzo is often mistaken for rice because of its small rice-like shape, it is in fact a pasta!

How is orzo different than pasta?

Orzo is simply a specific shape of pasta, although it differs from other cuts of pasta in the way that it is prepared.

Orzo can be cooked like pasta or it can be toasted in a dry pan before adding liquid to cook it. It can also be cooked using a similar method to risotto.

Can you use another pasta?

Yes! You can use any smaller pasta shape in this recipe and it should yield similar results. You can also substitute the orzo out for Arborio rice to get a similar consistency. Keep in mind the cook time will change, so make sure you cook until all of the liquid is absorbed, adding more liquid if necessary to cook the pasta.

Is orzo pasta healthier than rice?

The term “healthy” is relative these days, and what’s healthy for one person may not work for another. Orzo is a pasta and rice is a grain, so they bring different things to the table.

In a 140 gram serving, orzo has 316 calories and roughly 11 grams of protein.

In a 158 gram serving, long grain white rice has 205 calories but only 4 grams of protein.

How long will cooked orzo keep?

Cooked garlic parmesan orzo pasta will last in an airtight container in the fridge for 4-5 days. To reheat, add a splash of broth or cream to thin and moisten and warm on the stove or in the microwave until fully warmed.

Can orzo recipes be frozen?

Yes! You can freeze this orzo pasta by packing it in an airtight container then storing it in the freezer for 2-3 months.
To reheat, thaw in the fridge if frozen then warm on the stove or in the microwave with a splash of liquid to moisten.

Variations on this orzo recipe:

• Add veggies. You can mix in any cooked veggies you like to give this pasta dinner a boost of nutrition. Try it with peas, tomatoes, asparagus, broccoli, bell peppers, mushrooms, spinach, you name it.
• Make it meaty. Fill out the meal by mixing in cooked chicken, sausage, or bacon.
• Spice it up. If you like your pasta with a kick of heat, try adding in red pepper flakes or cayenne pepper.
• Brighten it up. Add another layer of flavor with a splash of lemon juice.

Orzo Pasta Serving suggestions

This garlic parmesan orzo pasta makes a delicious vegetarian entree with a side of roasted vegetables or garlic bread.

It also makes the perfect side dish next to your favorite protein. Serve it with Slow Cooker Chicken Breast, baked tuscan chicken, or Instant Pot Whole Chicken!

More pasta recipes you’ll love

For more pasta inspiration, check out more of my easy pasta recipes. Here are a few of my favorites!

• Crockpot Lasagna
• Pesto Spinach Alfredo
• Gnocchi with Sausage, Spinach, and Tomatoes

Dinner

Chicken Pesto Pasta

Dinner

Chicken Fettuccine Alfredo

Dinner

Spaghetti and Meatballs

Casseroles

Rigatoni Pasta Bake

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Garlic Parmesan Orzo Pasta Recipe

This Garlic Parmesan Orzo Pasta is a one-pot recipe for tender orzo tossed in a light and cheesy cream sauce. It's simple to make and comes together in a total of 20 minutes!

Course Main Course, Side Dish

Cuisine American, canadian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 279cal

Author Ashley Fehr

Ingredients

• 2½ cups low sodium chicken broth
• 1½ cups dry orzo pasta (about 278 grams)
• 2 cloves garlic (finely minced)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅓ cup cream (any kind — heavy cream will give richer flavor, light cream will be a bit thinner)
• ¼ cup shredded Parmesan cheese
• 2 tablespoons fresh parsley

US Customary – Metric

Instructions

• Combine broth, pasta, garlic, salt and pepper in a medium skillet.
• Bring to a boil over medium-high heat, then reduce to medium-low and simmer, stirring often (you can cover or leave uncovered). Cook until most of the liquid is absorbed and the pasta is cooked to your preference. (If you want to cook the pasta further but the liquid is gone, just add a splash more broth).
• Stir in cream, Parmesan and parsley. Serve.

Video

Notes

Storage:

Cooked garlic parmesan orzo pasta will last in an airtight container in the fridge for 4-5 days. To reheat, add a splash of broth or cream to thin and moisten and warm on the stove or in the microwave until fully warmed.

You can also freeze this orzo pasta by packing it in an airtight container then storing it in the freezer for 2-3 months.
To reheat, thaw in the fridge if frozen then warm on the stove or in the microwave with a splash of liquid to moisten.

Nutrition

Serving: 205grams | Calories: 279cal | Carbohydrates: 45g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 445mg | Potassium: 279mg | Fiber: 2g | Sugar: 2g | Vitamin A: 243IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 1mg

The post Garlic Parmesan Orzo Pasta recipe appeared first on The Recipe Rebel.

Lemon Chicken Orzo Soup is made with chicken broth, savory vegetables, tender chicken, Orzo pasta, herbs and fresh lemon for a zesty kick! It’s a healthy soup recipe that is comforting and flavorful!

I admit, at first I was hesitant to try this Lemon Chicken Orzo Soup (maybe it’s because of my love of Lemon Desserts??), but once I did I was completely hooked.

The dish has a great balance between the tangy freshness of lemon and the savory flavor of the vegetables and tender chicken. Don’t worry — the lemon doesn’t make it overly lemony, but it adds a lovely burst of flavor when the soup has finished cooking.

Ready in under an hour, it’s quick to whip up using simple ingredients you may already have in your pantry!

It’s a great recipe for any occasion, from busy weekdays to special occasion family get-togethers, or just when you need a dose of pure comfort. 

For more easy one-pot dinner recipes with Orzo pasta, try my Sun Dried Tomato and Spinach Orzo recipe, One Pan Tuscan Orzo with Chicken, Garlic Parmesan Orzo Pasta, and my One Pan Chicken Meatballs with Orzo!

Ingredients Needed:

• Oil: I use canola oil to sauté the vegetables, but olive oil or vegetable oil is a good substitute if you have it on hand instead.
• Vegetables: use the classic trio of carrots, celery, and onions for a classic savory flavor base for the soup.
• Garlic: freshly minced garlic will give the soup an aromatic and robust taste. You can use garlic powder in a pinch, but you won’t need as much.
• Seasoning: use salt and black pepper to enhance the flavor of the soup, while dried herbs pack in a ton of flavor. Use parsley, thyme, and basil for a delicious flavor.
• Broth: I tend to use a low-sodium chicken broth for the liquid base of soups, as it gives a great depth of flavor and the low-sodium versions allow me to better control the saltiness of the meal.
• Chicken: Skinless, boneless chicken breasts work well to give you tender chicken pieces in every bite. You can use skinless, boneless chicken thighs for a richer flavor if you prefer.
• Orzo: I love using orzo pasta in soup because it soaks up the delicious flavors of the soup and isn’t a heavy pasta.
• Lemon: The zest and juice from a fresh lemon provide the characteristic tangy note, elevating the soup’s fresh flavor.
• Garnish: use some fresh parsley to brighten up the dish at the end, adding color and extra nutrients.

How to Make Lemon Chicken Orzo Soup

This recipe is easy to make and is ready in just 40 minutes. Full instructions are included in the recipe card below.

1. Sauté vegetables: Sauté the onion, carrots, and celery in oil until the onions begin to brown.
2. Add seasonings: Add the garlic, salt, parsley, thyme, basil, and pepper. Cook and stir.

3. Pour in broth and add chicken: Add the broth, deglaze the pot, add in the chicken breasts, and cook.
4. Shred chicken: Remove and shred the chicken breasts.

5. Add orzo and chicken and cook: Stir in the orzo and cook until al dente. Stir the shredded chicken back into the soup.
6. Add lemon juice and parsley: Squeeze the lemon juice into the pot, then add in the parsley. Taste, and adjust seasonings, and serve hot.

Lemon Chicken Soup with Orzo FAQs

Lemon Chicken Orzo Soup Recipe Variations

• Use other garnishes: Add some freshly grated parmesan cheese, a sprinkle of red pepper flakes for a touch of heat, lemon zest, or some lemon wedges for extra citrus flavor.
• Chicken broth substitutions: Opt for homemade chicken stock or homemade chicken broth if you have it, or use bouillon cubes dissolved in water in a pinch. Use vegetable broth for a slightly different flavor.
• Change the seasonings: Change up the flavors by using an Italian Seasoning mix, or by adding in some spice with cajun seasoning or red pepper flakes.
• Make it creamy: Add in some heavy cream or Greek yogurt before adding the parsley to give your soup a creamy flavor and texture.

Serving Suggestions

Lemon Chicken Orzo Soup is a great one-pot meal that can be served on its own, or you can add some side dishes to make it into a complete meal, or to make it go a bit further. 

Try it with my Cheesy Baked Asparagus or Honey Glazed Carrots for even more comforting flavors, or some Roasted Vegetables, Air Fryer Green Beans, or Green Beans with Bacon to add nutrients and color to the table!

We always have a side of bread on the table too, so try this classic Garlic Bread or my No Knead Artisan Bread with some butter.

More Delicious Soup Recipes To Try

Dinner

Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

Easy Taco Soup recipe

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Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup is made with chicken broth, savory vegetables, tender chicken, Orzo pasta, herbs and fresh lemon for a zesty kick! It's a healthy soup recipe that is comforting and flavorful!

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 323cal

Author Ashley Fehr

Ingredients

• 1 tablespoon canola oil
• 2 large carrots (peeled and chopped)
• 2 ribs celery (chopped)
• ½ medium onion finely diced
• 4 cloves garlic minced
• 2 teaspoons salt
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• ⅛ teaspoon black pepper
• 6 cups low sodium chicken broth
• 2 boneless skinless chicken breasts (about ¾lb or 340g)
• 1 cup orzo pasta uncooked (170 grams) (use ¾ cup for a thinner soup)
• 1 lemon
• fresh parsley
• salt and pepper to taste

US Customary – Metric

Instructions

• Add oil to a 4-quart Dutch oven or soup pot and heat over medium-high heat.
• Add carrots, celery, and onion and cook, stirring occasionally, until onions are beginning to brown, about 3–4 minutes.
• Add garlic, salt, parsley, thyme, basil, and pepper. Cook and stir for 1 minute.
• Add broth and chicken breasts and bring back to a simmer over medium-high heat.
• Reduce heat to medium-low, cover, and cook for 10 minutes until the chicken is cooked through. Remove the chicken breasts and shred with two forks.
• Stir in orzo and simmer for 8–10 minutes, or until al dente. When the noodles are cooked, stir the shredded chicken back into the soup and add the juice of the lemon (you can add it gradually and taste as you go to get it just as you like it).
• Stir in fresh chopped parsley, taste, and adjust seasonings. Serve hot.

Video

Notes

Ingredients and Substitutions:

• Vegetables: I don’t recommend skipping any of the classic mirepoix combo, but feel free to add in more vegetables if you prefer! Green beans, peas, fresh spinach, baby spinach, or other leafy greens can be added at the end of the cook time for more color and nutrients.
• Chicken breasts: you can use pre-cooked Shredded Chicken or leftover chopped Baked Chicken Breast if you have any. Boneless, skinless chicken thighs or other dark meat from chicken also work great!
• Lemon: if you aren’t sure about the lemon, you can leave it out, but I recommend adding it slowly, and you might be surprised at how much you enjoy the flavor! It adds delicious freshness and acidity.
• Orzo: whole wheat orzo would work well too, or you can use any other kind of small pasta. If you want to store your soup and serve it later, you may want to cook the pasta separately and add it just before serving so that it doesn’t become mushy.

Storage

• Store: Store your leftover lemon orzo soup in an airtight container in the refrigerator for 3-4 days. Allow it to cool completely to room temperature before putting it in the fridge. Reheat in the microwave or on the stovetop with a little bit of extra broth if needed.
• Freeze: Lemon Chicken Orzo Soup freezes so well, so it’s great for prepping ahead of time! If you’re planning to do this, cook the soup without the orzo or garnishes, and let it cool. Once cooled, store it in a freezer-safe container and freeze it for up to 1 month. Defrost and reheat on the stovetop. Add in cooked orzo, stir and season, then garnish and serve hot.

Nutrition

Serving: 458grams | Calories: 323cal | Carbohydrates: 40g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 36mg | Sodium: 1361mg | Potassium: 776mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5135IU | Vitamin C: 19mg | Calcium: 58mg | Iron: 2mg

The post Lemon Chicken Orzo Soup appeared first on The Recipe Rebel.

Orzo is one of our favorite pasta shapes, because it is small and can be used in a wide variety of recipes. Our kids also love it because it’s easy for them to scoop!

What is orzo?

Orzo is a small, flat pasta that looks like rice, in the sense that it is long and narrow and just a little larger.

It can be cooked like pasta, in a large pot of boiling, salted water, or similar to rice, in a one-pan method where it absorbs the majority of the cooking liquid as it simmers.

Like all pasta, it is perfect for taking on a variety of different flavors and can be paired with vegetables, meat, other proteins, and your favorite pasta sauce. It is perfect for warm and cold preparations!

See some of our favorite orzo recipes below, and let me know if you get a chance to try any!

How to cook orzo:

There are two methods for cooking orzo:

Traditional boiled method:

Simply bring a large pot of salted water to a boil, add the orzo pasta and cook until al dente, roughly 7-8 minutes (but always check the package and taste test for best results).

Rice method:

Bring 2 cups of salted water to a boil, then add in the uncooked orzo. Simmer for 8-10 minutes, until most of the liquid is absorbed.

Our favorite easy Orzo recipes:

Sun Dried Tomato and Spinach Orzo

Delicious and filling, this Sun Dried Tomato and Spinach Orzo one-pot dish is ready in less than 30 minutes! It's perfect for busy weeknights, or to serve at a dinner party or a special occasion!

Check out this recipe

Garlic Parmesan Orzo Pasta Recipe

This Garlic Parmesan Orzo Pasta is a one-pot recipe for tender orzo tossed in a light and cheesy cream sauce. It's simple to make and comes together in a total of 20 minutes!

Check out this recipe

Sausage Orzo Soup

Sausage Orzo Soup is filling, comforting, and so easy to make, with flavorful Italian sausage and yummy orzo pasta in a savory tomato sauce, it's perfect for warming up on a cold day or for feeding the whole family on busy weeknights!

Check out this recipe

One Pan Chicken Meatballs with Orzo

This One Pan Chicken Meatballs with Orzo recipe is so delicious, and only takes 45 minutes to make! With homemade chicken meatballs in a creamy Parmesan sauce, it's cooked with yummy Orzo pasta to make a filling dish the whole family will love!

Check out this recipe

Greek Pasta Salad

This Greek Pasta Salad recipe is flavorful and filling, made with the freshest ingredients and a homemade Greek dressing! It's very quick and easy to make, perfect to serve as a side dish with a hearty main, or as a light dinner on hot summer days.

Check out this recipe

One Pan Tuscan Orzo with Chicken

This amazing One Pan Tuscan Orzo with Chicken recipe is perfect for making a healthy, filling, quick, and easy dinner the whole family will love on busy weeknights! 

Check out this recipe

Greek Chicken Orzo

Bursting with Mediterranean flavor, this Greek chicken orzo is the perfect weeknight dinner! It comes together in one pan in just 35 minutes.

Check out this recipe

Creamy Orzo Pasta with Roasted Butternut Squash

This creamy orzo pasta with roasted butternut squash, kale, fresh sage and Parmesan cheese is a delicious and nutritious vegetarian dinner option.

Check out this recipe

Orzo Pasta Salad

Orzo Pasta Salad bursting with your favorite Greek fixings on your table in 30 minutes! It’s easy to make, exploding with bright flavors and textures and is make ahead friendly!

Check out this recipe

Parmesan Portobello Orzo – Budget Bytes

This super simple and flavorful Parmesan Portobello Orzo will become your next go-to side dish. Ready in 30 minutes, it pairs with chicken, beef, or pork.

Check out this recipe

The post 10 Best Orzo Recipes appeared first on The Recipe Rebel.

Got extra Italian sausage? Check out my Tuscan White Bean Soup or Sausage Tortellini Soup next!

Soup season is my favorite season, so today I’m bringing you one of our new favorites! This Sausage Orzo Soup is loaded with flavor, protein and veggies.

Italian sausage is one of my favorite ingredients for a comforting meal (it adds so much delicious spice!), and orzo is the perfect size for spoon-scooping. It has plenty of veggies, protein and grains to make it a well-rounded meal!

Soups are easy to make, and they’re nutritious as well as comforting, especially when pasta is involved.

I know my family is getting ample nutrients, and it’s filling enough that you shouldn’t need many sides to make it into a complete meal! (As long as there’s bread for dunking ).

If you love this sausage soup recipe, you’ll also enjoy my Italian Wedding Soup, Italian Sausage Gnocchi Soup, and my Italian Sausage Soup recipe!

Ingredients Needed:

• Oil: canola oil or olive oil will work well to sauté the vegetables.
• Vegetables: a classic mirepoix of carrots, celery, and onion will give you a great savory flavor base for this delicious soup.
• Sausage: I’ve used a mild Italian sausage here, but you can use spicy or sweet Italian sausage instead if you prefer.
• Tomatoes: use a combination of canned diced tomatoes and tomato paste to give the soup its tomato base.
• Seasoning: freshly minced garlic, dried parsley, dried oregano, dried basil, red pepper flakes (for a bit of spice), and salt make this a flavorful soup!
• Broth: I use low-sodium chicken broth to add flavor as it allows me to better control the saltiness of the soup.
• Pasta: orzo pasta works well in this recipe, but other types of short-cut pasta would work well too. (Bought extra orzo? Try this Lemon Chicken Orzo Soup next!)
• Spinach: use fresh spinach leaves to add a great texture, nutrition, and color here.
• Cream: heavy cream makes this soup deliciously creamy. Full-fat is best, but lower-fat cream will work too. You can also leave it out for a dairy-free option.
• Red Pepper Flakes: add a bit of heat to the soup.

How to Make Italian Sausage Orzo Soup

This recipe is easy to make, and it’s ready in just 40 minutes. The full recipe with detailed instructions and tips can be found in the recipe card below.

1. Sauté: Sauté the onion, carrots, and celery until crisp-tender.
2. Cook with sausage: Add the Italian sausage and cook until browned.

3. Add seasoning and tomato paste: Stir in the tomato paste, garlic, parsley, salt, oregano, basil, and red pepper flakes if using, and cook.
4. Add broth and tomatoes: Next, add the broth and tomatoes and bring to a boil. Stir in orzo, reduce the heat, cover, and simmer.

5. Add cream: Pour in the cream, stir, and cook.
6. Add spinach: Add the spinach on top, stir it in, then serve.

Sausage Orzo Soup FAQs

Tips and Notes

• Chopping vegetables: Chop the onion, carrots, and celery into small pieces to release the most flavor, and help them cook more evenly.
• Soup thickens as it cools: The soup may thicken as it cools, so add in some extra broth or a little bit of water if you need to before serving, or after reheating it from being in the fridge.
• Cook the pasta separately: I usually cook the pasta right in the soup. This works great if you are serving right away. If you are cooking the soup to freeze or serve later, you may find that it works better to cook the pasta separately and add just before serving. This way it will stay al dente and not become soft and soak up the broth.

Sausage Orzo Soup Variations

• Add extra flavor. Add even more flavor to this great soup with some freshly cracked black pepper, Worcestershire sauce, or garnish the soup with some crispy bacon to the soup!
• Spice it up! Use spicy Italian sausage, or put some chili powder, cayenne pepper, or diced jalapeño to add more spice to this recipe.
• Serve it with cheese. Top the soup with some freshly grated parmesan cheese or mozzarella cheese to serve.

Serving Suggestions

This hearty soup is great on its own, but if you want it to go a bit further, you can serve it with a side salad or other veggies as some bread to soak up the juices!

Try my Easy Broccoli Salad, this Air Fryer Broccoli, Roasted Carrots, or Air Fryer Green Beans for more nutrients.

These Homemade Breadsticks, Mom’s Homemade Buns, or crusty bread like this No Knead Artisan Bread would be delicious!

More Delicious Soup Recipes To Try

Dinner

Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

Easy Taco Soup recipe

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Sausage Orzo Soup

Sausage Orzo Soup is filling, comforting, and so easy to make, with flavorful Italian sausage and yummy orzo pasta in a savory tomato sauce, it's perfect for warming up on a cold day or for feeding the whole family on busy weeknights!

Course Main Course, Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 5 servings

Calories 521cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 2 large carrots (peeled and chopped)
• 2 ribs celery (sliced)
• ½ medium onion (finely chopped)
• 375 grams mild Italian sausage (¾ lb)
• 2 tablespoons tomato paste
• 3 cloves garlic (minced)
• 1 teaspoon dried parsley
• 1 teaspoon salt
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon red pepper flakes (optional)
• 4 cups low sodium chicken broth
• 398 ml canned diced tomatoes (14 oz)
• ¾ cup uncooked orzo
• 2 cups fresh chopped spinach
• ½ cup heavy cream

US Customary – Metric

Instructions

• Heat a large soup pot on medium-high heat and add the oil.
• Add the carrots, celery, and onion and cook until crisp-tender, about 4-5 minutes.
• Add the sausage meat and cook until browned, about 4-5 minutes, stirring often.
• Stir in the tomato paste, garlic, parsley, salt, oregano, basil, and red pepper flakes if using. Cook for 2 minutes.
• Add the broth and tomatoes and bring to a boil. Stir in orzo, reduce heat to medium-low, cover, and simmer until pasta is al dente (8-10 minutes).
• Stir in spinach and cream. Serve hot.

Video

Notes

Prep ahead: this recipe is great for making ahead and can be stored in the refrigerator for up to 4 days without the pasta. If making in advance, simply leave the pasta, spinach and cream out and add just before serving. You can cook the pasta at the same time in a pot of boiling water and refrigerate until ready to serve if desired. 

Ingredients and Substitutions:

• Italian sausage: you can use any kind of Italian sausage you like: mild or spicy, turkey, chicken or pork. Keep in mind you may want to adjust the red pepper flakes added if using spicy sausage.
• Dairy-free: you can make this recipe dairy-free by omitting the cream. It’s still delicious!
• Pasta: I love orzo in soup because it’s small enough that you get a little in every bite. Any small pasta will work here.
• Optional additions: feel free to bump up the veg by sauteeing mushrooms, zucchini, or others with the vegetables in step 2.

Storage

• Store: Sausage Orzo Soup will keep for up to 4 days in an airtight container or tightly covered in plastic wrap in the fridge, although the pasta will become softer as it sits. If you prefer, you can cook the pasta separately and add it just before serving.
• Freeze: This soup can also be frozen. Again, if you are planning to freeze it I would leave the pasta out and add cooked pasta just before serving. 

Nutrition

Serving: 422g | Calories: 521cal | Carbohydrates: 30g | Protein: 20g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 1286mg | Potassium: 859mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5850IU | Vitamin C: 17mg | Calcium: 107mg | Iron: 3mg

The post Sausage Orzo Soup appeared first on The Recipe Rebel.

This Sun Dried Tomato and Spinach Orzo recipe is made in one pot and ready in less than 30 minutes! It’s perfect for busy weeknights, or to serve at a dinner party or a special occasion!

For more orzo pasta recipes, check out my Sausage Orzo Soup, Garlic Parmesan Orzo Pasta, or these 10 Best Orzo Recipes!

This Sun-dried Tomato and Spinach Orzo Pasta is packed with so much flavor! 

With a creamy sauce, tart sun-dried tomatoes, spinach and delicious Parmesan cheese, it’s a great dinner recipe or side dish for almost any occasion.

Easy One-Pot recipes are essential here, and orzo is one of my favorite types of pasta, so I love making this dish!

This delicious dish is so easy to throw together, it’s a handy one to keep up your sleeve for busy nights.

The whole family will love it as a main dish, though it’s great as a side dish too. Try serving it alongside some Baked Chicken Breast, some Honey Garlic Pork Tenderloin or these Turkey Meatballs.

Ingredients Needed:

• Broth: I always use low-sodium chicken broth as it has a great, warm flavor, but you could use vegetable broth to make this vegetarian if you prefer (swap the parmesan for a vegetarian option if you need).
• Pasta: you can find orzo pasta at your local grocery store. It looks like rice grains but is a short-grain pasta. 
• Tomatoes: use sundried tomatoes packed in oil for the best flavor. They are robust and tart, which is perfect with creamy orzo. 
• Seasoning: freshly minced garlic, salt, and black pepper will season this dish perfectly. 
• Spinach: fresh spinach adds color and nutrients to this dish.
• Cream: the cream will make a deliciously creamy sauce, melding the flavors together. 
• Cheese: freshly shredded Parmesan cheese works best here. 
• Parsley: fresh parsley adds a peppery, earthy flavor to this dish. 

How to Make Sun-Dried Tomato and Spinach Orzo

This recipe couldn’t be easier! Full instructions are included in the recipe card below.

1. Cook orzo and other ingredients: Combine broth, orzo, tomatoes, garlic, salt, and pepper in a medium skillet. Cook to al dente.
2. Add remaining ingredients and serve: Stir in spinach, cream, Parmesan, and parsley, and serve.

Sun Dried Tomato and Spinach Orzo FAQs

Tips and Notes

• Sun Dried Tomatoes. Slice the sun dried tomatoes into small pieces so they mix well with the sauce and pasta. 
• Stir while cooking. Be sure to stir the dish often as it’s cooking to keep it from sticking to the bottom of the pan. 

Sun Dried Tomato and Spinach Orzo Variations

• Add some heat. Add some red pepper flakes, a little bit of hot sauce, or some cayenne pepper to the dish to add some spice.  
• Use different herbs. Use other fresh herbs like fresh basil, fresh thyme, or oregano to easily change the flavor. 
• Try other cheeses. Parmesan cheese has a great, cheesy, salty flavor, but you can use any kind of cheese you like. Try this dish with some sharp cheddar cheese or feta cheese crumbled on top!
• Add-ins. Pine nuts, bell peppers, mushrooms, kalamata olives, chopped artichoke hearts, or peas would make great additions for more color and nutrients in this dish. 
• Flavor. Add some more flavor with a dash of Worcestershire sauce or lemon juice. 

Serving Suggestions

Sun Dried Tomato and Spinach Orzo can be served on its own as a main dish with some bread on the side to make it a complete meal. 

We love this No Knead Artisan Bread, Garlic Bread, and these Olive Garden Copycat Homemade Breadsticks!

You can also make it as a side dish to some cooked chicken breasts or chicken thighs. Try this Greek Chicken Marinade, Spinach Stuffed Chicken Breast, Juicy Instant Pot Chicken Breast, Crockpot Tuscan Chicken, or this Air Fryer Chicken Parmesan!

Make this dish go a bit further by serving some veggies on the side, like my Air Fryer Broccoli, Corn on the Cob, Air Fryer Green Beans, or these mixed Roasted Vegetables. 

More Easy One-Pot Meals To Try

Dinner

Perfect Instant Pot Pot Roast Recipe (the BEST gravy!)

Dinner

Slow Cooker Baked Ziti Recipe

Dinner

Instant Pot Swedish Meatballs and Noodles

Pasta

BEST Hamburger Helper Recipe

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Sun Dried Tomato and Spinach Orzo

Delicious and filling, this Sun Dried Tomato and Spinach Orzo one-pot dish is ready in less than 30 minutes! It's perfect for busy weeknights, or to serve at a dinner party or a special occasion!

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 308cal

Author Ashley Fehr

Ingredients

• 2½ cups low sodium chicken broth
• 1½ cups uncooked orzo pasta (about 278 grams)
• ¼ cup sun dried tomatoes (packed in oil – drained and sliced)
• 2 cloves garlic (finely minced)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups fresh spinach (roughly chopped)
• ½ cup cream (any kind — heavy cream will give richer flavor, light cream will be a bit thinner)
• ¼ cup shredded Parmesan cheese
• 2 tablespoons fresh parsley

US Customary – Metric

Instructions

• Combine broth, orzo, tomatoes, garlic, salt and pepper in a medium skillet.
• Bring to a boil over medium-high heat, then reduce to medium-low and simmer, stirring often (you can cover or leave uncovered). Cook until most of the liquid is absorbed and the pasta is cooked to your preference. (If you want to cook the pasta further but the liquid is gone, just add a splash more broth).
• Stir in spinach, cream, Parmesan and parsley and serve.

Video

Notes

Ingredients and Substitutions:

• Broth: I always use low-sodium broth so I can adjust the salt to my tastes. If you are using salted broth, you may want to wait to add salt until the end (since the Parmesan is also salty)
• Orzo is one of the best pasta types for a one-pot pasta because it is small, but any short pasta will work here. If you use long pasta, I recommend breaking it into smaller pieces so that they don’t clump together.
• Spinach: you can substitute with frozen spinach that has been thawed and drained — you’ll use about ½ cup.
• Cream: I prefer heavy cream here, for a rich and flavorful sauce. However, you can use any cream or even whole milk or evaporated milk — the richer the dairy, the richer the flavor and the thicker the sauce.

 

Storage

• Store: Store this dish in an airtight container in the refrigerator for 4-5 days. Allow it to cool to room temperature before putting it in the fridge. Reheat on the stovetop or in the microwave. 
• Freeze: Put it in an airtight container and then store it in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen then warm on the stove or in the microwave with a splash of liquid to moisten.

Nutrition

Serving: 256grams | Calories: 308cal | Carbohydrates: 51g | Protein: 15g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 483mg | Potassium: 602mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1719IU | Vitamin C: 11mg | Calcium: 102mg | Iron: 2mg

The post Sun Dried Tomato and Spinach Orzo recipe appeared first on The Recipe Rebel.

This One Pan Tuscan Orzo with Chicken recipe has juicy, flavorful chicken breast and tender orzo in a creamy sauce flavored with sun dried tomatoes, spinach, garlic and Parmesan. Easy enough for weeknights but perfect for entertaining!

This Tuscan Orzo with Chicken is made with pan-seared, tender chicken breasts in a creamy, Italian-inspired sauce — it’s a complete, delicious dinner that only takes 35 minutes to make, and it freezes well, too.

​This creamy Tuscan chicken orzo recipe is super easy to make your own, just add in your favorite veggies, change up the seasonings, or add some heat!

If you love the flavors of this easy Tuscan chicken recipe, check out my One Pan Tuscan Chicken and Potato Skillet, Baked Tuscan Chicken Breasts, Crockpot Tuscan Chicken. 

For some more comforting but quick pasta dishes, try this One Pot BBQ Chicken and Pasta, Gnocchi with Sausage, Spinach and Tomatoes, my Instant Pot Italian Chicken Pasta, and this Greek Pasta Salad. 

Ingredients Needed:

Chicken

• Chicken: I used boneless, skinless chicken breasts for this recipe. Boneless, skinless chicken thighs would work great, too!
• Oil: Olive oil or canola oil will work well for pan-searing the chicken. 
• Seasonings: season the chicken with a blend of salt, Italian seasoning, paprika, and black pepper. You can also use your favorite blend!

Orzo

• Tomatoes: cherry tomatoes are extra juicy and bring bursts of fresh flavor to this dish. 
• Minced Garlic: freshly minced garlic will give you the best flavor here. 
• Chicken Broth: I always choose low-sodium chicken broth and add salt as needed. Feel free to adjust the salt based on your tastes and which broth you have.
• Heavy Cream: full-fat heavy cream will be the base for the cream sauce. If you use a lighter cream or milk, there is a chance that it will curdle while cooking.
• Sun-Dried Tomatoes: sun-dried tomatoes will give you a rich, deep tomato flavor in the sauce. 
• Salt and Black Pepper: since the chicken is well seasoned, we just need a little salt and pepper to spice up the cream sauce.
• Orzo: almost any kind of short pasta will work well here if you prefer a different kind. 
• Chopped Spinach: use fresh spinach for this recipe to add color and a ton of nutrients. 
• Parmesan Cheese: freshly shredded parmesan has the best flavor.

How to Make Tuscan Orzo with Chicken

This recipe is quick and easy! Full instructions are included in the recipe card below.

1. Pound chicken: Pound the thick ends of the chicken breasts so they are an even thickness. This ensures they cook evenly.
2. Season and sear chicken: Season the chicken and sear it on a pan with oil. Remove from the pan and set aside.
3. Cook tomatoes and sauce: Cook cherry tomatoes in the skillet until starting to blister. Add the garlic, then stir in chicken broth, cream, sun dried tomatoes, salt and pepper and cook.
4. Add orzo: Put the orzo in the pan and stir it in.
5. Put chicken back and cook: Add the chicken back in, cover and simmer until orzo is al dente.
6. Add spinach and parmesan and serve: Stir in spinach and Parmesan before serving.

Tuscan Orzo with Chicken FAQs

Tips and Variations

• Meat thermometer. Check that your chicken is fully cooked by inserting an internal meat thermometer into the thickest part of the chicken breasts. When it reads 165°F or above, it’s done.
• Cream. Heavy cream makes for a very rich and flavorful sauce. A lighter cream or half-and-half will not thicken the same way, so if you do use a lighter cream, you may want to uncover for part of the cook time.
• Veggies. Add in extra veggies like green beans, mushrooms, red peppers, or asparagus. Just give them a light sauté before adding in the liquid for the sauce (cook them in place of the cherry tomatoes, or with the cherry tomatoes). 
• Add some heat. Make this dish a bit spicy by adding some of your favorite hot sauce, some red pepper flakes, or some cayenne pepper to the sauce.

Serving Suggestions

​The beauty of one-pot recipes is that they really are great just on their own. Making a whole dinner in one pot is the dream, right?!

If you want to fill it out to make it go further, or if you want some extra nutrients in your meal you can add some colorful side dishes.

Some delicious recipes I often serve on the side of one-pot meals like this include Air Fryer Broccoli, Air Fryer Green Beans, Roasted Vegetables, Green Beans with Bacon, and even this Easy Broccoli Salad. 

We love having bread on the side as well. Try my Homemade Crescent Rolls, this No Knead Artisan Bread, Cheesy Garlic Bread, or Mom’s Homemade Buns. 

More Delicious One-Pot Recipes to Try

Dinner

Perfect Instant Pot Pot Roast Recipe (the BEST gravy!)

Dinner

Slow Cooker Baked Ziti Recipe

Dinner

Instant Pot Swedish Meatballs and Noodles

Pasta

BEST Hamburger Helper Recipe

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One Pan Tuscan Orzo with Chicken

This amazing One Pan Tuscan Orzo with Chicken recipe is perfect for making a healthy, filling, quick, and easy dinner the whole family will love on busy weeknights! 

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 518cal

Author Ashley Fehr

Ingredients

Chicken

• 4 boneless skinless chicken breasts about 2 lbs
• 1 tablespoon oil
• ½ teaspoon salt
• ½ teaspoon Italian seasoning
• ¼ teaspoon paprika
• ⅛ teaspoon black pepper

Orzo pasta

• 1 cup cherry tomatoes
• 3 cloves garlic
• 2½ cups low sodium chicken broth
• ⅓ cup heavy cream
• ¼ cup sun dried tomatoes drained and sliced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1½ cups uncooked orzo pasta 250 grams
• 1½ cups fresh spinach roughly chopped
• ¼ cup Parmesan freshly grated

US Customary – Metric

Instructions

Chicken

• Place chicken breasts on a cutting board and cover with plastic wrap. Use a rolling pin to pound the thick ends so they are an even thickness.
• Preheat a large skillet to medium-high heat. Add the oil.
• Stir together the salt, Italian seasoning, paprika, and pepper and sprinkle over both sides of the chicken.
• Sear chicken on both sides until golden brown. Remove and keep warm.

Orzo pasta

• To the same skillet, add the tomatoes and cook 3-4 minutes until they start to blister.
• Add the garlic and cook 1 minute.
• Stir in chicken broth, cream, sun dried tomatoes, salt and pepper and bring to a boil.
• Stir in the orzo, and add the chicken back on top of the orzo. Reduce heat to medium-low. Cover and simmer for 8-10 minutes until the orzo is al dente.
• Stir in spinach and Parmesan before serving. *Note that it may look quite thin right after you finish cooking but it will thicken considerably in the first 10 minutes as it sits off the heat.

Video

Notes

Ingredients and Substitutions:

chicken: you can easily swap the chicken breasts for boneless, skinless chicken thighs and continue with the recipe as written! Italian sausage, smoked sausage, or almost any other protein can also be subbed in here — just make sure it is browned before continuing with the recipe. White beans are a great vegetarian protein!
tomatoes: I love blistered cherry tomatoes and the do add some tomato-y flavor to the sauce. If you don’t enjoy tomatoes you can leave them out, or you can add in extra vegetables and just give them a saute before adding the liquid.
chicken broth: I always choose low sodium chicken broth and add salt as needed. Feel free to adjust the salt based on your tastes and which broth you have.
cream: heavy creamy makes for a very rich and flavorful sauce. A lighter cream will not thicken the same way, so if you do use a lighter cream I recommend reducing the broth by ¼ cup.

orzo: almost any short pasta will work here!

Storage:

• Store: Store this dish cooked and cooled in an airtight container in the refrigerator for 3-4 days. Reheat in portions in the microwave, or cover an oven-safe dish with foil and reheat in the oven until piping hot.
• Freeze: Store in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge, then warm with a splash of broth in the microwave or on the stovetop.

Nutrition

Serving: 421grams | Calories: 518cal | Carbohydrates: 52g | Protein: 39g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 100mg | Sodium: 896mg | Potassium: 1098mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1744IU | Vitamin C: 17mg | Calcium: 124mg | Iron: 3mg

The post One Pan Tuscan Orzo with Chicken appeared first on The Recipe Rebel.

This One Pan Chicken Meatballs with Orzo recipe is so delicious, and only takes 45 minutes to make! Homemade chicken meatballs are cooked in a creamy Parmesan sauce with Orzo pasta to make a satisfying dish the whole family will love!

Love orzo? See my 10 Best Orzo Recipes here or try this Lemon Chicken Orzo Soup next!

We are meatball obsessed and this easy one pan meal is one of our favorites!

This Chicken Meatballs recipe is cooked in a creamy garlic parmesan sauce with orzo pasta, making it a full meal deal that is ready in record time.

This one pan orzo recipe makes a deliciously comforting meal that’s perfect for lazy weekends or even busy weeknights. It has so much flavor that your guests will love it, too!

Add a salad or some colorful veggies on the side and dinner is done.

If it’s your first time making meatballs, you’ll be surprised how easy it is! Meatballs are a great thing to stash away in the freezer for easy dinner prep and they are so versatile.

For classic Italian meatballs, see this Easy Meatball Recipe, then check out my Sweet and Sour Meatballs, my Swedish Meatballs Recipe, and these Easy Meatballs in Orange Sauce to keep weeknight meals fresh and exciting.

For more delicious one pot meals, try my One Pot Teriyaki Chicken & Rice, Orecchiette Pasta with Sausage, and this Sun Dried Tomato and Spinach Orzo recipe!

Ingredients Needed:

Chicken Meatballs

• Chicken: use lean ground chicken for the best flavor. You can also use pork or turkey.
• Breadcrumbs: any brand of breadcrumbs will work, or you can make your own in a food processor. Fine bread crumbs work best.
• Cheese: use freshly grated Parmesan cheese if you can — it has the best flavor!
• Milk: any kind of milk will do here to help bind the meatball ingredients together (you can even sub water in a pinch!).
• Egg: to bind the meatballs.
• Seasoning: use a combination of fresh parsley, Italian seasoning, salt, fresh garlic, onion powder, and black pepper to give the chicken mixture loads of flavor.

Garlic Parmesan Orzo

• Seasoning: use freshly minced garlic, salt, and pepper for this orzo recipe.
• Broth: I use a low-sodium chicken broth to better control the saltiness of this dish.
• Orzo: use dry, uncooked orzo pasta. You will find it in the pasta aisle of your local grocery store.
• Cream: you can use any kind of cream to make this creamy orzo, but heavy cream will work best and give the richest sauce.
• Cheese: use Parmesan cheese that you grate yourself for the best flavor.

How to Make One-Pan Chicken Meatballs with Orzo

This recipe takes a bit of prep time but it’s well worth it! Full instructions are included in the recipe card below.

1. Mix meatball ingredients: In a large bowl, combine chicken, bread crumbs, cheese, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and pepper. Mix well, then let it sit for a bit before using it.
2. Cook meatballs: Roll the meat mixture into 1-1¼” balls, put them into a hot pan with oil, and sear until golden brown.
3. Make sauce and add orzo: Sauté the garlic, add the broth, and deglaze the pan. Bring it to a low boil, then add the orzo, cream, parmesan, salt, and pepper, and stir.
4. Add meatballs: Place the meatballs on top of the sauce, cover, and simmer to cook. Taste and serve.

One Pan Chicken Meatballs with Orzo FAQs

Tips and Notes

• Meatballs. You can use pre-made meatballs here, even pre-cooked frozen meatballs, or leftover meatballs from another meal! Simply add them to the pasta and continue cooking until heated through. 
• Orzo. Any kind of small pasta works here, but you are aiming for the same cook time since the meatballs need to finish cooking through in the time it takes the pasta to cook to al dente. With another type, you may need to add additional broth to cook to al dente. (Got extra orzo? Try my One Pan Tuscan Orzo with Chicken next!)
• Cream. I do not recommend using lighter cream or milk since the extended cooking time can cause it to curdle. High fat dairy works best!
• Broth. You can use chicken stock or vegetable broth for a milder chicken flavor.

One-Pan Chicken Meatballs with Orzo Variations

• Use different type of chicken. You could use any kind of chicken with this recipe. Chicken thighs or diced chicken breast would be great too. Just make sure they’re cooked thoroughly before serving.
• Mix up the meat. Next time, try making these meatballs with ground turkey or use my recipe for Turkey Meatballs for a similar flavor. You can also use ground beef or ground pork for a different flavor. Check out my Easy Meatball Recipe for more tips on making other kinds of meatballs.
• Change the seasoning. I’ve used Italian seasoning in this recipe, but you can use other fresh herbs, dried herbs, or spices to make it your own.
• Add some heat. Turn up the heat with some red pepper flakes or hot sauce added to the chicken meatball mixture.

Serving Suggestions

The great thing about this one-pan meal is that it can be made and served on its own!

To make it a larger meal or to make it go further, you can make some delicious vegetable side dishes to go along with it.

Try it with my Cheesy Baked Asparagus and Honey Glazed Carrots for more comforting flavors.

Try a mixture of my Roasted Carrots, Roasted Vegetables, Air Fryer Green Beans, or Green Beans with Bacon to add nutrients and color to the table!

We always have some bread on the table too, so try my Cheesy Garlic Bread or this classic Garlic Bread recipe to enhance those garlicky flavors.

More Easy One-Pot Recipes to Try

Dinner

Chicken Pot Pie Soup

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

Chicken

Chicken Gnocchi Soup

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One Pan Chicken Meatballs with Orzo

This One Pan Chicken Meatballs with Orzo recipe is so delicious, and only takes 45 minutes to make! With homemade chicken meatballs in a creamy Parmesan sauce, it's cooked with yummy Orzo pasta to make a filling dish the whole family will love!

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 586cal

Author Ashley Fehr

Ingredients

Chicken Meatballs

• 1 pound ground chicken (454 grams)
• ½ cup dry breadcrumbs (55 grams)
• ½ cup Parmesan cheese (35 grams)
• ¼ cup milk
• 1 egg
• ¼ cup fresh parsley (finely chopped) optional
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon minced garlic
• ½ teaspoon onion powder
• ¼ teaspoon black pepper

Garlic Parmesan Orzo

• 2 cloves garlic (finely minced)
• 2½ cups low sodium chicken broth
• 1½ cups dry orzo pasta (about 278 grams)
• ⅔ cup cream (any kind – heavy cream will give a richer flavor, light cream will be a bit thinner)
• ¼ cup shredded Parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper

US Customary – Metric

Instructions

Chicken Meatballs

• In a large mixing bowl, combine chicken, bread crumbs, cheese, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and pepper. Mix well but don’t overmix; make sure there are no clumps of bread crumbs in the mixture. Let sit for 10-20 minutes for the bread crumbs to absorb excess moisture.
• Roll into 1-1¼” balls.
• Heat a large skillet over medium-high heat. Add 2 tablespoons of oil and sear the meatballs on all sides until golden brown.
• Remove to a plate and cover with foil to keep warm.

Garlic Parmesan Orzo

• Add the garlic to the skillet and cook for 1 minute.
• Add the broth and scrape the bottom of the pan with a wooden spoon to deglaze. Bring it to a low boil.
• Add the orzo, cream, parmesan, salt, and pepper, and stir. Place the meatballs on top, cover, and simmer over medium-low heat for 10 minutes until the orzo is al dente. It might look liquidy at first, but it will thicken quickly!
• Taste and serve.

Video

Notes

*We love meatballs, so there’s a good amount of meatballs per serving in this recipe. If you prefer, you could increase the orzo to 2 cups and the broth to 3¼ cups to serve more people.

*Baking meatballs: you can also bake the meatballs and add them to the orzo after they are cooked. Bake at 400 degrees F for about 12 minutes, until the internal temperature reaches 165 degrees F.

Ingredients and Substitutions:

• Meatballs: you can use any kind of meatballs here, even pre-cooked frozen meatballs. Simply add them to the pasta and continue cooking until heated through.
• Orzo: any kind of small pasta works here, but you are aiming for the same cook time since the meatballs need to finish cooking through in the time it takes the pasta to cook to al dente.
• Cream: I do not recommend using lighter cream or milk since the extended cooking time can cause it to curdle.

Storage

• Store: Store leftovers in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
• Make-Ahead & Freeze: The best way to make this recipe ahead of time is to make the meatballs and freeze them to use later on. Freeze them either before or after searing them. Allow them to cool, then put them on parchment paper on a baking tray in a single layer. Flash freeze them, then store them in Ziploc bags in the freezer for up to 3 months.

Nutrition

Calories: 586cal | Carbohydrates: 59g | Protein: 42g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 160mg | Sodium: 1440mg | Potassium: 976mg | Fiber: 3g | Sugar: 5g | Vitamin A: 605IU | Vitamin C: 7mg | Calcium: 298mg | Iron: 3mg

The post One Pan Chicken Meatballs with Orzo appeared first on The Recipe Rebel.

This Greek Pasta Salad recipe is flavorful and filling, made with the freshest ingredients and a homemade Greek dressing! It’s very quick and easy to make, perfect to serve as a side dish with a hearty main, or as a light dinner on hot summer days.

Greek Pasta Salad is one of my favorite pasta salad dishes, with plenty of fresh veggies, creamy Feta cheese, and an amazing homemade Greek salad dressing!

I LOVE a good easy pasta salad recipe, sometimes you just can’t beat that combination of tender pasta, with crunchy vegetables.

This is the best Greek pasta salad recipe as it’s so easy to make and has a couple of unique additions that we just love. It may not be an authentic Greek salad, but this is my blog and I make the rules. 😉

It comes together in just 20 minutes, so it’s perfect for busy weeknight dinners, or for prepping lunches for the week.

For more great pasta salad recipes, check out my Creamy Ranch Bowtie Pasta Salad Recipe, this Bacon Ranch Pasta Salad, or this BBQ Chicken Pasta Salad with Tomatoes, Zucchini & Corn, or get even more inspiration from my list of 30+ Pasta Salad Recipes!

Ingredients Needed:

Greek Pasta Salad

• Pasta: I like to use Orzo pasta, but any kind of short pasta will work.
• Cucumber: freshly cubed cucumber will give an instantly fresh flavor and great texture to this salad.
• Cheese: get good quality Greek Feta cheese for the best flavor. Opt for PDO labelled Feta (you will see the red and yellow symbol that says Protected Designation of Origin). It is imported from Greece and of the highest quality!
• Olives: kalamata olives add a great salty and savory flavor, classic to Mediterranean cuisine.
• Sun-Dried Tomatoes: they add a rich and tangy flavor to the pasta salad. You can swap for fresh cherry tomatoes if you prefer.
• Fresh herbs: you can use fresh basil or fresh parsley for extra flavor if you wish.
• Pepper: freshly cracked black pepper will add a slight kick to the dish (be sure to add it to your tastes).

Dressing

• Oil: use a good quality extra virgin olive oil for a classic Greek flavor.
• Lemon Juice: fresh lemon juice will work best, so get a fresh lemon and start squeezing!
• Seasoning: use kosher salt, dried oregano, and freshly pressed or minced garlic is all you need for this flavorful dressing.

How to Make Greek Pasta Salad

This recipe couldn’t be easier! Full instructions are included in the recipe card below.

1. Make the dressing: Stir together the oil, lemon juice, salt, oregano, and garlic in a small bowl.
2. Combine ingredients. Mix together the cooked pasta, cucumber, Feta, olives, tomatoes, and chopped fresh basil. Add the dressing and toss well.

Greek Pasta Salad FAQs

Tips and Notes

• Pasta. For the quantities used, this recipe will work best with short cut pasta or small pasta shapes. You can use any kind of pasta for this dish, but if you use a larger size of pasta, the overall texture will be different. Just be sure to cook the pasta al dente for the best results!
• Feta. Whatever you do, choose good (real!) salty Feta cheese. No pre-crumbled Feta cheese here. Buy a good block and crumble or cube some to add in and you won’t regret it.
• Fresh herbs. I love basil in this, but fresh parsley is another great addition. It adds a lovely pop of flavor but isn’t 100% necessary.

Greek Pasta Salad Variations

• Mix up the veggies. You can use your favorite salad veggies here. Some chopped celery, green bell pepper, red onion, or sweetcorn would all add a slightly different flavor and texture to the salad.
• Sun-dried tomatoes. Maybe an unexpected ingredient, but I love the flavor in this dish more than fresh! Feel free to swap with fresh, halved cherry tomatoes if you prefer.
• Olive oil. olive oil adds more flavor than you might think, so use it if you can. If not, you can substitute with another oil, just keep in mind this will be a predominant flavor in the dressing.
• Lemon juice. as much as I feel lemon juice is a must here, you can swap it with red wine vinegar or white vinegar. (Like it tangy? You can even add a bit of both)!
• Dressing. You can swap the homemade dressing recipe for a bottle of store-bought Greek salad dressing in a pinch.

Serving Suggestions

Serve this classic pasta salad as a main dish for a lighter meal, or serve it on the side to make a complete meal of another main course like these Grilled Chicken Thighs, or Slow Cooker Chicken Breast.

In our home, our dinner table is never without a side of bread. Some of our favorites are my Cheesy Garlic Bread, No Knead Artisan Bread, and my Homemade Breadsticks.

More Easy Pasta Recipes to Try

Dinner

Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

Dinner

Easy Lasagna Recipe

Dinner

Pasta Fagioli (Pasta Fazool)

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Greek Pasta Salad

This Greek Pasta Salad recipe is flavorful and filling, made with the freshest ingredients and a homemade Greek dressing! It's very quick and easy to make, perfect to serve as a side dish with a hearty main, or as a light dinner on hot summer days.

Course Salad, Side Dish

Cuisine Greek

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 262cal

Author Ashley Fehr

Ingredients

Greek Pasta Salad

• 340 grams short pasta I like to use orzo about 12 oz
• 1 cup cubed cucumber
• ½ cup Feta cheese crumbled or cubed
• ⅓ cup kalamata olives sliced
• ⅓ cup sun-dried tomatoes roughly chopped
• fresh basil or parsley optional
• freshly cracked black pepper

Greek Salad Dressing

• ¼ cup extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• ¼ teaspoon salt
• ¼ teaspoon dried oregano
• 1 clove garlic pressed or minced

US Customary – Metric

Instructions

• Cook pasta according to package directions and drain. Rinse under cold water and set aside.
• Meanwhile, prepare the remaining salad ingredients.
• Add the cooked pasta to a large bowl with the cucumber, Feta, olives, tomatoes, and some roughly chopped fresh basil.
• Stir together dressing ingredients of oil, lemon juice, salt, oregano, and garlic in a small bowl.
• Pour over pasta salad ingredients in a bowl and toss together. Taste and add freshly cracked black pepper or additional lemon or salt according to your tastes.
• Serve immediately or refrigerate for up to 4 days.

Notes

Storage: Store this dish in an airtight container in the refrigerator for up to 4 days. It’s best to store the homemade dressing separately and add it before serving so that the salad doesn’t wilt or soften.

Nutrition

Calories: 262cal | Carbohydrates: 35g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 274mg | Potassium: 238mg | Fiber: 2g | Sugar: 3g | Vitamin A: 99IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 1mg

The post Greek Pasta Salad appeared first on The Recipe Rebel.