Ingredients:

  • 1.5 cups (300g) uncooked orzo pasta
  • 1 lb (450g) boneless skinless chicken breast, cut into 1-inch cubes
  • 5.25 oz (150g) Garlic & Fine Herbs Boursin cheese
  • 2 cups (480ml) low-sodium chicken broth
  • 1 cup (150g) cherry tomatoes, whole
  • 2 cups (60g) fresh baby spinach
  • 1/4 cup (40g) sun-dried tomatoes, chopped
  • 2 tbsp (30ml) olive oil
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and grease a 9x13 inch baking dish with olive oil.
  2. Scatter the uncooked orzo and cubed chicken evenly across the bottom of the dish.
  3. Stir in the cherry tomatoes, sun-dried tomatoes, salt, and pepper until evenly distributed.
  4. Pour the chicken broth over the mixture, ensuring the orzo is fully submerged.
  5. Place the puck of Boursin cheese directly in the center of the dish.
  6. Cover the dish tightly with aluminum foil and bake for 25 minutes.
  7. Remove the foil and bake for another 10 minutes, or until the cheese is bubbling and the chicken is cooked through.
  8. Remove from the oven and let the dish rest for 5 minutes.
  9. Add the fresh baby spinach to the hot pasta, break up the Boursin cheese with a spoon, and stir vigorously to create a creamy sauce.