Brown the sausage

• Heat the olive oil in a large ovenproof skillet over medium-high heat.
• Add the spicy Italian sausage, breaking it up, and brown it well.

Season and sear the chicken

• Add the chicken pieces to the skillet and toss with the Italian seasoning, salt and pepper.
• Add the garlic, onion and fresh herbs, then mix everything together.

Add orzo, celery and sun-dried tomatoes

• Stir in the orzo and the sliced celery.
• Add the sun-dried tomatoes and pour in the hot chicken stock.
• Let it cook until the orzo starts to soften.

Add kale, pesto and Parmesan

• Stir in the kale and let it wilt.
• Spoon over the basil pesto and sprinkle with the grated Parmesan.

Bake until creamy

• Transfer the skillet to the oven and bake until the orzo is creamy and the chicken is cooked through.

Serve

• Take the skillet out of the oven and serve hot, straight from the pan.