Ingredients:

  • 1.5 cups (300g) uncooked orzo pasta
  • 2 cups (480ml) low-sodium chicken broth
  • 5.3 oz (150g) Boursin Garlic & Herb cheese
  • 12 oz (340g) pre-cooked chicken sausage, sliced into rounds
  • 1 cup (150g) cherry tomatoes, whole
  • 2 cups (60g) fresh baby spinach
  • 1 tbsp (15ml) olive oil
  • 1/4 cup (10g) fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease your 9x13 baking dish with a drizzle of olive oil or cooking spray.
  2. Pour the uncooked orzo into the dish, spreading it evenly across the bottom.
  3. Scatter the sliced chicken sausage and whole cherry tomatoes over the pasta.
  4. Place the entire wheel of Boursin cheese right in the center of the dish.
  5. Carefully pour the chicken broth around the sides of the cheese wheel, ensuring all the orzo is submerged.
  6. Drizzle the remaining olive oil over the top.
  7. Bake for 25–30 minutes until the liquid is mostly absorbed and the cheese wheel is softened and slightly golden on top.
  8. Remove from the oven. Immediately add the fresh baby spinach to the hot pasta.
  9. Using a spoon, smash the Boursin cheese and stir vigorously until it melts into the remaining broth to create a creamy sauce.
  10. Stir until the spinach is wilted from the residual heat.
  11. Garnish with chopped parsley and black pepper.