Chicken Sausage Orzotto

Serves 4

1 medium sized Zucchini

2 Green Onions

1/2 lb Italian Chicken Sausage *you can use ground or links cut into coins, I've done both

6 oz Orzo Pasta

7 oz (half can) of Tomato Sauce or Crushed Tomatoes 

1/2 cups Chicken Stock

1 Tbs Italian Seasoning

1/2 cup Shredded Mozzarella Cheese

1/2 cup Panko Bread Crumbs 

Olive Oil

Butter

Salt and Pepper

Preheat broiler to 500. Slice green onions, separating greens from whites. Trim ends off zucchini and grate on the large hole side of a box grater. 

Heat a drizzle of oil in an ovenproof pan and cook sausage until brown. Remove from pan and place on a paper towel lined plate. 

In the same pan (add more oil if needed) add the shredded zucchini and whites of green onions. Season with salt and pepper. Saute on medium-high heat until onions are tender, about 5 minutes. Remove from pan and place in a bowl. Wipe out pan.

In the same pan, melt 1 Tbs of butter and add orzo. Toast pasta on medium-high heat until golden, 2-3 minutes. Stir in Italian Seasoning, chicken stock and tomatoes/sauce. Bring to a boil and cook, stirring occasionally, until orzo is al dente, about 12 minutes. *Add more water if orzo is not cooked but liquid has evaporated, I didn't feel like there was enough liquid when I've made this*

Once orzo is cooked, stir in 1 Tbs of butter, zucchini and sausage. Season with salt and pepper to taste. If your pan isn't oven proof, you can transfer to a baking dish at this point. Top with panko bread crumbs and cheese. Place until broiler until cheese is bubbly. Do not walk away! Top with scallions and enjoy!