Hello Fresh One-Pan Orzo Italiano

2 clove Garlic

5 ounce Baby Spinach

1 Lemon

4 ounce Grape Tomatoes

¼ ounce Parsley

6 ounce Italian Chicken Sausage

⅔ cup Orzo Pasta

½ tablespoon Italian Seasoning

Chicken Stock Concentrate

¼ cup Mozzarella Cheese

¼ cup Panko Breadcrumbs

¼ cup Parmesan Cheese

1

Wash and dry all produce. Preheat broiler to high. Mince garlic. Finely chop spinach until you have 1 cup very packed spinach. Halve lemon; cut one half into wedges for serving. Halve tomatoes. Pick parsley leaves from stems and finely chop; discard stems. Remove 2 links sausage from casings (use other link as you like).

2

Heat a drizzle of olive oil in a large, tall-sided pan over medium-high heat (use an ovenproof pan if you have one). Add sausage, breaking up meat into pieces. Cook until just browned, about 3 minutes.

3

Add tomatoes and garlic to pan with sausage. Cook, stirring occasionally, until tomatoes start to wilt, 2-3 minutes. Add ⅔ cup orzo and ½ TBSP Italian seasoning (we sent more of both). Cook, stirring, until orzo is coated in juices, about 1 minute. Season with salt and pepper.

4

Add 2 cups water, stock concentrate, and a pinch of salt to same pan. Bring to a boil, then lower heat to medium. Let simmer, stirring occasionally, until orzo is almost al dente, 7-9 minutes. Stir in chopped spinach and cook until wilted, about 3 minutes more. TIP: If mixture seems dry, add water ¼ cup at a time until loose.

5

Stir ¼ cup mozzarella (we sent more) and a squeeze of lemon into pan. Season with salt, pepper, and more lemon to taste. (TIP: If your pan is not ovenproof, transfer mixture to a baking dish at this point.) Sprinkle panko and Parmesan over top of orzotto. Broil until panko is golden brown, 1-3 minutes.

6

Divide orzotto between plates. Sprinkle parsley over top. Serve with lemon wedges on the side for squeezing over.