One-pot chicken and sausage orzo

Brown the crumbled sausage in a little olive oil over medium-high heat, breaking it up fine, until fairly well browned.

Add the chicken and a little salt and cook, stirring, about a minute to pick up the sausage fat.

Add the broth, deglazing the bottom, and the tomato sauce; raise to high and bring to a simmer.

Add the orzo and more salt; lower to medium and cook, stirring very often, 10 to 12 minutes until the pasta is about 95% tender and most of the liquid is absorbed, adding broth if it dries out first.

Off the heat, stir in the Parmesan, chives and parsley; taste for salt.

Serve topped with a spoon of ricotta and a little more parsley.