Chicken Sausage with Creamy Cheesy Orzo

I love this dish.  It’s not only a pretty presentation and great company dish, but easy to prepare ahead of time.  I call it ‘chicken sausage’, but in reality it’s whole boneless chicken wrapped around and stuffed with a filling of sausage, then wrapped in plastic wrap to resemble sausage… with a surprise inside.  I love it over a bed of creamy orzo that looks like rice… but tastes like mac and cheese.  It’s creamy deliciousness.


I start with a whole chicken, bone it out and remove the skin. You could certainly use thighs or breasts. I pound the meat down to 1/4″ thickness, then put a line of roasted red peppers and cooked sausage on top. I place the chicken on top of a sheet of plastic wrap and roll the chicken over to meet the other side, completely covering the filling. I wrap the plastic wrap around the chicken and twists the ends  to make a chicken ‘sausage’ encasing the sausage and peppers. I tie off the ends of the plastic wrap to keep it all in. At this point it looks like a giant hard candy with it’s twisty ends. I put the wrapped ‘sausages’ in the refrigerator or freezer until ready to use.

When ready to use I place in boiling water for 15 minutes to cook (plastic wrap & all)… remove and allow to rest. Then slice and serve. (Remove plastic wrap.)

While the sausage is cooking, I put orzo in boiling water to cook. Meanwhile I sauté in a separate pan: onion, garlic, peppers, and zucchini (chopped). When the orzo is al dente, I strain it, and add it to the sautéed veg, and add a healthy dose of butter, cream, and cheese… and salt to taste.

To serve, I plate a dollop of creamy orzo on the plate with the sliced chicken sausage over top. It’s as beautiful to look at as it is to eat.

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