Drizzle ½ tablespoon of the oil in a large wok over medium-high heat. Cook the chicken sausage until browned & practically cooked through, about 8-10 minutes. Remove from pan and set aside.
Add the remaining oil to the wok. Add the onion and garlic. Sauté until softened, 3-4 minutes. Add the sun dried tomatoes & orzo and stir for 30 seconds to coat the pasta.
Stir in the broth then bring the pot up to a gentle boil. Stir every few minutes until the pasta is tender and most of the liquid has been absorbed, about 8-10 minutes.
Turn down the heat to low. Add the salt & pepper to taste, Italian seasoning, parmesan, spinach, chicken sausage, and lemon juice. Stir until spinach is wilted. Add any additional seasoning if needed to taste. If you like spice, you can add some red pepper flakes. Serve with additional Parmesan and fresh basil, if desired. Enjoy!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and can have slight rounding.