Ingredients:

  • 1.5 cups (300g) uncooked orzo pasta
  • 3 cups (710ml) low-sodium chicken broth
  • 5.3 oz (150g) Boursin Garlic & Fine Herbs cheese
  • 0.5 cup (120ml) heavy cream
  • 1 tsp (5g) Italian seasoning
  • 0.5 tsp (3g) garlic powder
  • 0.5 tsp (3g) salt
  • 0.25 tsp (1g) black pepper
  • 1 lb (450g) boneless skinless chicken breast, cut into 1-inch bite-sized pieces
  • 0.5 cup (80g) sun-dried tomatoes, drained and chopped
  • 2 cups (60g) fresh baby spinach
  • 0.5 cup (50g) grated Parmesan cheese

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a 9x13 inch baking dish, combine the uncooked orzo (300g), chicken broth (710ml), heavy cream (120ml), Italian seasoning (5g), garlic powder (3g), salt (3g), and pepper (1g). Note: Whisk until seasonings are evenly distributed.
  3. Stir in the raw chicken pieces (450g) and chopped sun dried tomatoes (80g). Ensure the chicken is submerged in the liquid to keep it moist.
  4. Place the entire puck of Boursin cheese (150g) in the center of the dish.
  5. Cover the dish tightly with aluminum foil.
  6. Bake for 20–25 minutes until the liquid is mostly absorbed.
  7. Remove the foil and stir the softened Boursin cheese directly into the pasta until the sauce is velvety.
  8. Fold in the fresh baby spinach (60g) and grated Parmesan (50g).
  9. Stir for 1–2 minutes until the spinach has wilted from the residual heat.