slice chicken sausage into coins
12 oz Roasted Garlic Chicken Sausage
heat olive oil in a very large pan and add the chicken sausage. Let the sausage get lightly brown
2 tbsp olive oil
mix the warm water with the better than bouillon and set it aside.
4 tsp better than bouillon chicken flavor, 4 cups warm water
add minced garlic to the pan, mix it around, and cook for an additional minute.
2 cloves garlic
add orzo and mix well. then, add the prepared better than bouillon to the pan.
16 oz orzo
cut the asparagus into 2" long pieces and add it to the pan. bring the liquid to a slight boil and then immediately bring the heat down to the lowest heat. cover the pan and let it simmer for 10 minutes.
12 oz asparagus
your orzo should be fully cooked by this point. remove the pan from heat and set the Boursin in the middle of the pan. add 1/2 cup of warm water. cover again for 5-10 minutes so that the residual heat will melt the boursin.
1 Boursin cheese
remove the cover, add remaining 1/2 cup warm water and gently mix the Boursin into the orzo.
1 cup warm water
serve with a squeeze of lemon or top of pecorino Romano
lemon, pecorino romano
