Ingredients:

  • 1.5 cups (300g) uncooked orzo pasta
  • 2.5 cups (600ml) low-sodium chicken stock
  • 1 tbsp (15ml) extra virgin olive oil
  • 5.3 oz (150g) Boursin Garlic & Fine Herbs cheese
  • 3 cloves (15g) garlic, minced
  • 0.5 tsp (3g) kosher salt
  • 0.25 tsp (1g) cracked black pepper
  • 1 lb (450g) boneless skinless chicken breast, cut into 1-inch bite-sized pieces
  • 1 cup (150g) cherry tomatoes, halved
  • 2 cups (60g) fresh baby spinach
  • 0.25 cup (10g) fresh parsley, chopped

Instructions:

  1. Preheat the oven to 400°F (200°C). In a 9x13 inch baking dish, combine the uncooked orzo, chicken stock, and olive oil. Stir well to ensure the pasta is submerged, then fold in the minced garlic, salt, and pepper.
  2. Nestle the bite-sized chicken pieces and halved cherry tomatoes into the liquid. Place the full puck of Boursin cheese in the center of the dish without stirring it in.
  3. Cover the dish tightly with aluminum foil to trap steam. Bake for 20 minutes. Remove the foil and bake for an additional 5–10 minutes until the liquid is mostly absorbed and the cheese is bubbling.
  4. Remove from the oven. Use a spoon to break up the Boursin cheese and stir it vigorously into the orzo and chicken until a velvety sauce forms. Fold in the baby spinach until wilted and garnish with fresh parsley.