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Creamy Skillet Orzo with Sausage and Mushrooms
Servings:
Serves 4 as an appetizerPrep Time:
10 minutesCook Time:
20 minutes
Ingredients
This recipe was originally published in the March/April 2016 issue of fresh magazine as part of our Dinner from the Fast Lane series, along with recipes for Parmesan-Baked Haddock with Spring Vegetables and Mini Sausage Pizzas with Radicchio-Snap Pea Salad.
8 oz. Hannaford Italian sausage, casings removed
2/3 cup chopped Taste of Inspirations Mediterranean Mushroom Antipasto
1/3 cup finely chopped fennel
3 1/4 cups water
1 1/2 cups Hannaford Orzo Pasta
1/2 head radicchio, cored and chopped
1 cup sugar snap peas, trimmed and halved
1/3 cup Alouette Garlic & Herbs cheese spread
1 Tbsp. Taste of Inspirations Lemon Dill Sauce
Salt and pepper
1/4 cup shaved Taste of Inspirations Parmesan Cheese
1 Tbsp. chopped fennel fronds
Directions
1. Cook sausage in a large nonstick skillet over medium-high heat for 5 minutes, breaking up meat into small pieces with a spoon. Add mushroom antipasto and fennel and cook until sausage is cooked through and lightly browned, about 5 more minutes.
2. Add water, orzo, and radicchio to remaining sausage in skillet and bring to a simmer. Partially cover, reduce heat to medium-low, and simmer until orzo is tender and liquid is absorbed, 12 to 15 minutes.
3. Remove skillet from heat, stir in snap peas, Alouette, and lemon dill sauce and season with salt and pepper to taste. Transfer to bowls and top evenly with Parmesan and fennel fronds before serving.
Source: Hannaford fresh Magazine, March - April 2016
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 |
| Base Nutrients | |
| Calories | 490 kcal (25%) |
| Calories from Fat | 171 kcal (0%) |
| Total Fat | 19 g (29%) |
| Saturated Fat | 6 g (30%) |
| Cholesterol | 30 mg (10%) |
| Sodium | 810 mg (34%) |
| Total Carbohydrates | 56 g (19%) |
| Dietary Fiber | 5 g (20%) |
| Protein | 21 g (35%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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