Chicken Sausage Flatbreads for Dinner

🥘 Ingredients

• Italian chicken sausage
  27 oz
• Italian seasoning
  3 tbsp
• butter
  2 tbsp
• chicken stock concentrate
  1 unit
• chili flakes
  2 tsp
• crushed tomatoes
  27.52 oz
• flatbreads
  4 unit
• mozzarella cheese
  1.5 c
• olive oil
  4 tsp
• oregano
  ½ oz
• orzo pasta
  6 oz
• parmesan cheese
  ¾ cup
• pepper
• salt
• scallions
  2 unit
• vegetable oil
  4 tsp
• water
  1¾ cup
• zucchini
  3 unit

🍳 Cookware

• medium bowl
• baking sheet
• small bowl
• large pan
• large bowl
• baking sheet

1. 

   1

   Preheat broiler to high (or preheat oven to 500 degrees). Wash and dry all produce. Cut one zucchini into ½-inch-thick rounds. Trim ends from remaining zucchini, then grate into a medium bowl using the large holes on a box grater. Trim, then thinly slice scallions , separating whites from greens. Pick oregano leaves from stems; discard stems and roughly chop leaves.

   zucchini: 3 unit, scallions: 2 unit, oregano: ½ oz
2. 

   2

   Place zucchini rounds on a baking sheet . Toss with a large drizzle of vegetable oil . Season with salt , pepper , and 1 tsp Italian seasoning (we’ll use more later). Broil until browned and softened, ⏱️ 5 minutes . (TIP: Watch the zucchini carefully, as it may brown quickly.) Transfer zucchini to a small bowl . Reserve baking sheet for flatbreads. Adjust oven temperature to 450 degrees.

   vegetable oil: 4 tsp, salt, pepper, Italian seasoning: 3 tbsp
3. 

   3

   Heat a large drizzle of olive oil in a large pan over medium heat (use a nonstick pan if you have one). Add Italian chicken sausage , half the oregano, and 2 tsp Italian seasoning. Cook, breaking meat up into pieces, until browned and cooked through, ⏱️ 5 minutes . Remove from heat; transfer sausage to a large bowl .

   olive oil: 4 tsp, Italian chicken sausage: 27 oz
4. 

   4

   Melt butter in same pan over medium-high heat. Add orzo pasta and scallion whites; toss to coat. Cook, stirring often, until toasted, ⏱️ 3 minutes . Stir in chicken stock concentrate , half the crushed tomatoes , 1¾ cups water , and 2 tsp Italian seasoning. Bring to a boil and cook, stirring occasionally, until liquid has evaporated slightly, ⏱️ 6 minutes .

   butter: 1 tbsp, orzo pasta: 6 oz, chicken stock concentrate: 1 unit, crushed tomatoes: 27.52 oz, water: 1¾ cup
5. 

   5

   Stir grated zucchini into pan. Cook until zucchini is tender and orzo is al dente, ⏱️ 3 minutes . Stir in half the sausage and butter . Divide between containers. Sprinkle with scallion greens and parmesan cheese . Keep refrigerated until ready to eat. Enjoy at room temperature or microwaved to reheat.

   butter: 1 tbsp, parmesan cheese: ¾ cup
6. 

   6

   Place flatbreads on baking sheet used for zucchini. Evenly spread with remaining tomatoes; season with salt, pepper, and remaining Italian seasoning. Top with mozzarella cheese , broiled zucchini, and remaining sausage. Bake in oven until flatbreads are golden brown and cheese has melted, ⏱️ 5 minutes . Remove from oven and let rest ⏱️ 1 minute . Scatter with chili flakes (to taste) and remaining oregano. Cut into slices, then serve.

   flatbreads: 4 unit, mozzarella cheese: 1.5 c, chili flakes: 2 tsp