Ingredients:

  • 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
  • 0.5 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 1.5 cups uncooked orzo pasta
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh baby spinach
  • 1 small shallot, minced
  • 3 cloves garlic, pressed
  • 3 cups low-sodium chicken broth
  • 5.2 oz Boursin Garlic & Fine Herbs cheese
  • 0.5 unit lemon, zested
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp olive oil

Instructions:

  1. Pat chicken pieces dry and season with smoked paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 5-6 minutes until golden-brown on all sides. Remove chicken from the pan and set aside.
  2. In the same skillet, sauté the minced shallot for 2 minutes until translucent and fragrant. Add the dry orzo and pressed garlic. Cook for 2 minutes to toast the grains until they smell nutty and look slightly toasted.
  3. Pour in the chicken broth, scraping the bottom of the pan to deglaze the fond. Add the halved cherry tomatoes. Bring to a boil, then reduce heat to a simmer. Cook for 8-10 minutes, stirring occasionally until the orzo is tender and most liquid is absorbed.
  4. Turn heat to low. Stir in the baby spinach and Boursin cheese until the cheese is melted into a velvety sauce and spinach is wilted. Fold the cooked chicken and any accumulated juices back into the pan. Garnish with fresh parsley and serve immediately while the sauce is velvety and hot.