Chicken Sausage Flatbreads for Dinner

Name: Chicken Sausage Flatbreads for Dinner with Italian Orzotto for Lunch
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 Zucchini; 2 unit Scallions; 1/4 oz Oregano; 2 tbsp Italian Seasoning; 18 oz Italian Chicken Sausage; 6 oz Pasta; 1 unit Chicken Stock Concentrate; 13 3/4 oz Canned Tomatoes; 1/2 cup Parmesan Cheese; 2 Bread; 1 cup Mozzarella Cheese; 1 tsp Red Pepper Flakes; 2 tbsp Butter; 2 tsp Olive Oil; 2 tsp Vegetable Oil; Salt; Black Pepper

with Italian Orzotto for Lunch

By Recipe0 System

Cook it once, eat it twice: tonight’s dinner extras transform into tomorrow’s lunch. For dinner, enjoy crisp flatbreads topped with Italian-seasoned tomato sauce, chicken sausage, broiled zucchini coins, gooey mozzarella, and chili flakes. The next day, enjoy a hearty pasta bowl with the extras—grated zucchini, sausage, tomato sauce, and Parmesan. <enter> *The Lunch Italian Orzotto nutrition information is as follows: Calories: 840, Fat: 37 g, Saturated Fat: 17 g, Carbohydrate: 84 g, Sugar: 11 g, Fiber: 6 g, Protein: 42 g, Cholesterol: 180 mg, Sodium: 2000 mg. The nutrition facts panel below represents the nutrient values for the Chicken Sausage Flatbread Dinner. *

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Zucchini
2 unit Scallions
1/4 oz Oregano
2 tbsp Italian Seasoning
18 oz Italian Chicken Sausage
6 oz Pasta
1 unit Chicken Stock Concentrate
13 3/4 oz Canned Tomatoes
1/2 cup Parmesan Cheese
2 Bread
1 cup Mozzarella Cheese
1 tsp Red Pepper Flakes
2 tbsp Butter
2 tsp Olive Oil
2 tsp Vegetable Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

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.
2

Place zucchini rounds on a baking sheet. Toss with a large drizzle of oil. Season with salt, pepper, and 1 tsp Italian seasoning (we’ll use more later). Broil until browned and softened, 5-7 minutes. (TIP: 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.
3

Heat a large drizzle of olive oil in a large pan over medium heat (use a nonstick pan if you have one). Add sausage, half the oregano, and 2 tsp Italian seasoning. Cook, breaking meat up into pieces, until browned and cooked through, 4-6 minutes. Remove from heat; transfer sausage to a large bowl.
4

Melt 1 TBSP butter in same pan over medium-high heat. Add orzo and scallion whites; toss to coat. Cook, stirring often, until toasted, 2-3 minutes. Stir in stock concentrate, half the tomatoes, 1¾ cups water, and 2 tsp Italian seasoning. Bring to a boil and cook, stirring occasionally, until liquid has evaporated slightly, 5-6 minutes.
5

Stir grated zucchini into pan. Cook until zucchini is tender and orzo is al dente, 3-4 minutes. Stir in half the sausage and 1 TBSP butter. Divide between containers. Sprinkle with scallion greens and Parmesan. Keep refrigerated until ready to eat. Enjoy at room temperature or microwaved to reheat.
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, broiled zucchini, and remaining sausage. Bake in oven until flatbreads are golden brown and cheese has melted, 4-6 minutes. Remove from oven and let rest 1-2 minutes. Scatter with chili flakes (to taste) and remaining oregano. Cut into slices, then serve.

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