Chicken Sausage Flatbreads for Dinner: Italian Orzotto for Lunch

🥘 Ingredients

• butter
  2 tbsp
• chicken stock concentrate
  2 tbsp
• chili flakes
  1 tsp
• crushed tomatoes
  14.5 oz
• flatbreads
  4 pieces
• italian chicken sausage
  8 oz
• italian seasoning
  2 tbsp
• mozzarella cheese
  4 oz
• olive oil
  2 tbsp
• oregano
  2 sprigs
• orzo pasta
  8 oz
• parmesan cheese
  2 tbsp
• scallions
  4 pieces
• vegetable oil
  2 tbsp
• zucchini
  2 pieces

🍳 Cookware

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

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: 2 pieces, scallions: 4 pieces, oregano: 2 sprigs
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 . Broil until browned and softened ⏱️ 6 minutes . 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: 2 tbsp, italian seasoning: 2 tbsp
3. 

   3

   Heat a large drizzle of olive oil in a large pan over medium heat. 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 and transfer sausage to a large bowl .

   olive oil: 2 tbsp, italian chicken sausage: 8 oz
4. 

   4

   Melt 1 TBSP 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: 2 tbsp, orzo pasta: 8 oz, chicken stock concentrate: 2 tbsp, crushed tomatoes: 14.5 oz
5. 

   5

   Stir grated zucchini into pan. Cook until zucchini is tender and orzo is al dente ⏱️ 4 minutes . Stir in half the sausage and 1 TBSP 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.

   parmesan cheese: 2 tbsp
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 ⏱️ 6 minutes . Remove from oven and let rest ⏱️ 2 minutes . Scatter with chili flakes to taste and remaining oregano. Cut into slices, then serve.

   flatbreads: 4 pieces, mozzarella cheese: 4 oz, chili flakes: 1 tsp