Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup uncooked orzo pasta
- 2.5 cups chicken or vegetable broth
- 1 (5.2 oz) package Boursin cheese, softened
- 2 cups fresh baby spinach, packed
- 2 cups cooked chicken, chopped or shredded
- Salt & pepper, to taste
- Fresh chives, chopped (optional, for garnish)
Instructions
- In a pot over medium-high heat, add olive oil, butter, and chopped onion. Sauté for 3–4 minutes until softened.
- Add garlic and orzo. Cook for 2–3 minutes, stirring often to toast the orzo lightly.
- Pour in chicken broth. Once it starts to bubble, reduce heat to medium or medium-low and simmer gently for about 10 minutes, stirring frequently to prevent sticking. Add a splash more broth if needed to prevent it from drying out before the orzo is cooked.
- Stir in the softened Boursin cheese until fully melted and incorporated.
- Remove pot from heat. Stir in baby spinach and cooked chicken, then cover for 5 minutes to allow spinach to wilt, chicken to heat through, and sauce to thicken.
- Season with salt and pepper to taste. Garnish with chopped chives if desired and serve hot.
Notes
- You can use rotisserie chicken for a quick shortcut.
- For a vegetarian version, use vegetable broth and omit the chicken or replace with white beans.
- Boursin garlic and herb is the classic flavor, but feel free to try other varieties.
- Leftovers can be stored in the fridge for 3 days and reheated with a splash of broth or milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 2g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
