1-First, heat a large skillet over medium heat with the olive oil. Add the sliced chicken sausage in one layer and cook undisturbed for 5 minutes, then stir and cook for another 2 minutes before setting it aside. This step ensures the sausage gets that nice, flavorful sear.

2-Next, add the diced onion, minced garlic, and orzo to the pan and cook for 1 minute to build the base flavors.

3-Stir in the roasted red peppers, paprika, Italian seasoning, salt, black pepper, red pepper flakes, and chicken broth. Bring the mixture to a boil, then reduce to a simmer, stirring often to avoid sticking, and cook for about 10 minutes until the orzo is al dente. If it needs more liquid, add extra broth as you go.

4-Finally, mix in the heavy cream, crushed tomatoes, and chopped baby spinach, simmering for 5 to 10 minutes until the sauce thickens.

5-Finish by adding the lemon juice and top with Parmesan cheese for a zesty touch. The total time is just 40 minutes, with 15 minutes of prep and 25 minutes of cooking, so it’s ready before you know it. This method keeps things simple and tasty, perfect for meal prep or a quick dinner.