Ingredients:

  • 1.5 cups (300g) uncooked orzo pasta
  • 2.5 cups (590ml) low-sodium chicken broth
  • 5.3 oz (150g) Boursin Garlic & Fine Herbs cheese
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (5g) Italian seasoning
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 lb (450g) boneless skinless chicken breast, cut into 1/2 inch cubes
  • 1 cup (150g) cherry tomatoes
  • 2 cups (60g) fresh baby spinach
  • 3 cloves (15g) garlic, minced

Instructions:

  1. Preheat oven to 400°F (200°C). In a 9x13 inch baking dish, combine uncooked orzo, chicken broth, Italian seasoning, garlic powder, salt, and pepper. Stir until the pasta is evenly submerged.
  2. Nestle the cubed chicken and minced garlic into the liquid. Scatter cherry tomatoes across the top and place the puck of Boursin cheese in the center. Drizzle olive oil over the cheese and tomatoes.
  3. Bake for 25–30 minutes until the liquid is mostly absorbed, the chicken is opaque and cooked through, and the Boursin cheese has melted into a pool.
  4. Remove from the oven and immediately stir in the fresh baby spinach, folding the melted cheese into the pasta until creamy and the spinach is wilted.