• 1 tbsp olive oil
  • ½ large zucchini, sliced and quartered
  • 6 oz white button mushrooms, sliced
  • 4 garlic cloves, minced
  • ½ large onion, chopped
  • 3 Zweigle’s Spinach and Feta chicken sausages
  • 2 cups orzo
  • 2 cups chicken stock
  • ½ cup white wine
  • 8 oz cherry tomatoes, sliced in half
  • 3 tbsp heavy cream or half and half
  • 1 tbsp fresh dill
  • salt and pepper, to taste
  • small handful of feta cheese crumbles


  1. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add in garlic and stir constantly just until fragrant (about 1 minute). Add the onions and zucchini and cook until tender, stirring occasionally. This should take about 4 minutes.
  2. Add the mushrooms and chicken sausage and cook for a few minutes or until mushrooms have reduced to half their size.
  3. Add orzo to pot to toast, stirring constantly so it doesn't stick to the bottom of the pot.
  4. Add wine and chicken stock, bring to a boil, then reduce heat to low. Cover and cook for approximately 10 minutes or until orzo is tender.
  5. Stir in the cream and the tomatoes.
  6. If mixture is too watery, cover and continue to cook for another five minutes or so (I did this to reduce the liquid).
  7. Add salt and pepper to taste; stir. Removed from heat and add dill and feta cheese crumbles over the top. Serve hot.

Watch How to Make It