• 3 cloves of garlic, freshly minced
  • 4 cups baby spinach, chopped
  • 2 lemons
  • 18oz package of cherry tomatoes, sliced
  • 1 tbsp fresh parsley, finely chopped
  • 1lb ground Italian sausage
  • 1lb ground chicken
  • 1 & ½ cups orzo
  • 1 tbsp Italian seasoning
  • 6 cups of chicken broth
  • ½ cup parmesan cheese, freshly shredded
  • 1 tbsp Olivino Tuscan Herb Olive Oil
  • 2 tbsp Olivino Sicilian Lemon Balsamic
  • Salt and pepper, to taste


  1. In oven safe pan heat olive oil over medium high and cook meat, breaking up meat into pieces. Cook until just browned.
  2. Add sliced tomatoes and garlic. Cook until tomatoes start to wilt. Add Italian seasoning and uncooked orzo. Stir for one minute.
  3. Add in 4 cups of chicken broth and bring to a boil. Once boiling, lower heat and simmer until orzo is almost al dente, 7-9 minutes.
  4. Stir in chopped spinach and cook until wilted, about 3 minutes more. If mixture seems to dry, add more chicken broth ¼ cup at a time until you reach desired consistency.
  5. Stir in juice of one lemon, Sicilian lemon balsamic, and salt and pepper to taste. Then top with shredded parmesan cheese and transfer pan to oven. Broil for 2-3 minutes.
  6. Sprinkle parsley on top and serve with lemon wedges.

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