Ingredients:

  • 1.5 cups (300g) uncooked whole grain orzo pasta
  • 3 cups (710ml) low-sodium chicken or vegetable broth
  • 2 cloves (6g) garlic, minced
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) black pepper
  • 5.3 oz (150g) Boursin Garlic & Fine Herbs cheese
  • 1 cup (150g) cherry tomatoes, halved
  • 2 cups (60g) fresh baby spinach
  • 1 lb (450g) cooked chicken breast, cut into 1-inch bite-sized pieces

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Place the Boursin cheese wheel directly in the center of a 9x13 inch baking dish.
  3. Scatter the uncooked orzo, minced garlic, salt, and pepper in the space surrounding the cheese.
  4. Pour the broth over the pasta, ensuring the orzo is fully submerged.
  5. Toss the halved cherry tomatoes on top of the mixture.
  6. Bake for 20–25 minutes until the liquid is mostly absorbed, the orzo is tender, and the tomatoes have softened and blistered.
  7. Stir in pre-cooked chicken during the last 5 minutes of baking to warm through.
  8. Remove the dish from the oven and immediately stir in the fresh baby spinach until wilted, smashing the softened Boursin cheese into the pasta to create a creamy sauce.