In a large skillet, heat a tablespoon of olive oil over medium heat. Add sliced cooked chicken sausage and sauté for about 4-5 minutes until the edges are golden and crisp.

In the same skillet, add another splash of olive oil if necessary and toss in 1 cup of orzo pasta. Toast the orzo for 1-2 minutes, stirring frequently.

Stir in 2-3 minced garlic cloves and sauté until fragrant, about 30 seconds. Pour in 3 cups of chicken broth and bring to a gentle simmer.

Return the sautéed chicken sausage to the skillet, stirring to combine everything well. Allow the mixture to come back to a simmer for about 2 minutes.

Add 2 cups of chopped broccoli florets on top of the orzo mixture. Cover the skillet with a lid and let it cook for an additional 5-7 minutes.

Remove the skillet from heat. Stir in the zest and juice of one lemon along with 1/2 cup of grated Parmesan cheese. Adjust seasoning with salt and pepper as desired.

If the mixture seems too brothy, leave it uncovered for a few minutes to allow excess liquid to evaporate. Serve warm.