Drizzle olive oil in a large skillet over medium-high heat and cook the sausage until browned and cooked through, about 6 to 7 minutes, then set aside.

Add in the bell peppers, to the pan and cook for 5 minutes, then add in onions and cook for another 10 minutes. Add in minced garlic and sauté for about 30 seconds, until fragrant, being careful not to burn it.

Chop then add back in the sausage.

Add in the dry orzo and toast in the pan along with the chicken sausage and garlic for about 60 seconds. Pour in the chicken broth to deglaze the pan then add in the coconut milk, coconut aminos, salt & pepper.

Bring the orzo mixture to a boil then turn the heat down, cover and let the orzo simmer for 10 to 12 minutes, making sure to stir occasionally so that the orzo doesn’t stick to the bottom of the pan. Orzo is ready once it is tender and most of the liquid has been absorbed.

Mix in parmesan cheese. Taste and season with salt to taste.