Wash and dry produce. Mince garlic, chop the spinach, half the lemon, half the tomatoes and pick parsley from stems and finely chop.
Heat a drizzle of olive oil in a pan, cut two chicken sausages into slices. Place in pan and fry until golden.
Add tomatoes and garlic to pan. After 2-3 minutes add Orzo and Italian Seasoning.
Once orzo is covered in seasoning and moisture in pan, about one minute, add 2 cups of chicken stock to pan. Bring to a boil, then reduce and simmer for 7-9 minutes. Until orzo is al dente.
Stir in spinach for 2-3 minutes until wilted.
Add mozzarella cheese, then panko, then parmesan to top. Broil for 2-3 minutes until cheese is bubbly and golden brown.
While still hot, add parsley, squeeze of lemon, and salt (if needed).