In a large skillet over medium heat, add 1 tablespoon of extra-virgin olive oil. Once hot, add the sliced fully-cooked chicken sausage and sauté for about 6-7 minutes, or until golden brown and slightly crispy.

In the same skillet, add another tablespoon of olive oil along with the diced yellow onion and zucchini. Sauté for approximately 6-7 minutes until the vegetables are softened and the onions are translucent.

Next, add the cherry tomatoes, minced garlic, crushed red pepper flakes, kosher salt, and freshly cracked black pepper to the skillet. Stir the mixture well and cook for about 10-12 minutes, or until the tomatoes burst and release their juices.

Stir in the dry orzo pasta, making sure each piece is well-coated with the tomato mixture. Then, pour in the lower-sodium vegetable or chicken broth, bringing everything to a gentle boil.

Once the orzo is cooked, remove the lid, and stir in the freshly grated Parmesan cheese and torn basil leaves. Add the sautéed sausage back to the skillet and gently fold everything together.

To serve, spoon the delicious Chicken Sausage Orzo into bowls. Drizzle each serving with balsamic glaze for an extra touch of sweetness.