Ingredients:

  • 1.5 cups (300g) uncooked orzo pasta
  • 1 block (5.3 oz / 150g) Garlic & Fine Herbs Boursin cheese
  • 2.5 cups (600ml) low sodium chicken broth
  • 1 tsp (5g) Italian seasoning
  • 0.5 tsp (3g) garlic powder
  • 1 lb (450g) boneless skinless chicken breast, cut into 1-inch cubes
  • 1 pint (300g) cherry tomatoes
  • 2 cups (60g) fresh baby spinach
  • 1 tbsp (15ml) olive oil
  • 0.5 cup (50g) grated Parmesan cheese
  • salt to taste
  • black pepper to taste
  • fresh parsley for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish with olive oil.
  2. Place the block of Boursin cheese directly in the center of the dish.
  3. Scatter the uncooked orzo, cubed chicken, and cherry tomatoes evenly around the cheese.
  4. Sprinkle the Italian seasoning and garlic powder over the top, then pour the chicken broth over everything, ensuring the orzo is fully submerged.
  5. Bake for 20–25 minutes until the cherry tomatoes are blistered and bursting and the edges of the orzo are slightly golden.
  6. Remove from the oven and immediately stir the melted Boursin cheese into the orzo and chicken until the sauce becomes velvety and cohesive.
  7. Fold in the baby spinach and Parmesan cheese, allowing the residual heat to wilt the spinach.
  8. Taste and season with salt and pepper as needed, then garnish with fresh parsley.