Step 1

Drizzle olive oil in a large skillet over medium-high heat and cook the chicken sausage until browned and cooked through, about 6 to 7 minutes.  Add in minced garlic and sauté for about 30 seconds, until fragrant, being careful not to burn it.

Step 2

Add in the dry orzo and toast in the pan along with the chicken sausage and garlic for about 60 seconds.  Pour in the chicken broth to deglaze the pan then add in the coconut milk, soy sauce, seasonings and fresh thyme, mixing well.

Step 3

Bring the orzo mixture to a boil then turn the heat down, cover and let the orzo simmer for 10 to 12 minutes, making sure to stir occasionally so that the orzo doesn’t stick to the bottom of the pan.  Orzo is ready once it is tender and most of the liquid has been absorbed.

Step 4

Stir in the spinach leaves and cook until they are wilted then mix in the freshly grated parmesan cheese.  Taste and season with additional salt and pepper, if needed, and enjoy this creamy orzo skillet!