Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the sliced chicken sausage and cook for 6 to 7 minutes until it’s browned and cooked through. Then add the minced garlic and cook for 30 seconds until it smells good. Be careful not to burn the garlic.

Step 2: Add the dry orzo to the pan and toast it with the sausage and garlic for about 1 minute. Pour in the chicken broth to deglaze the pan. Then add the coconut milk, soy sauce, onion powder, red pepper flakes, black pepper, salt, and thyme. Mix everything well.

Step 3: Bring the mixture to a boil, then turn the heat down to low. Cover the pan and let it simmer for 10 to 12 minutes. Stir it sometimes so the orzo doesn’t stick to the bottom. The orzo is done when it’s tender and most of the liquid is absorbed.

Step 4: Stir in the spinach leaves and cook until they wilt. Then mix in the grated parmesan cheese. Taste it and add more salt and pepper if you need to. Your creamy orzo skillet is ready!