Ingredients:
- 1.5 cups (300g) uncooked orzo pasta
- 3 cups (720ml) low-sodium chicken broth
- 5.2 oz (150g) Boursin Garlic & Fine Herbs cheese
- 2 cups (300g) cherry tomatoes, whole
- 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch pieces
- 2 cups (60g) fresh baby spinach
- 1 tbsp (15ml) extra virgin olive oil
- 0.5 tsp (3g) sea salt
- 0.5 tsp (1g) freshly cracked black pepper
- 0.25 cup (15g) freshly grated Parmesan cheese
Instructions:
- Preheat the oven. Set your oven to 400°F (200°C). Note: A hot oven is crucial for the tomatoes to burst before the pasta gets soggy.
- Layer the pasta. Spread the 300g of dry orzo across the bottom of your 9x13 dish. Until the bottom is fully covered.
- Add the liquid. Pour the 720ml of chicken broth directly over the pasta. Note: Don't worry if it looks like too much liquid; the orzo is thirsty.
- Nestle the chicken. Scatter the 450g of chicken breast pieces evenly through the dish. Until submerged in the broth.
- Place the flavor. Put the entire 150g round of Boursin cheese right in the center. Until it sits like an island.
- Add the aromatics. Toss the 300g of cherry tomatoes around the cheese and drizzle with 15ml of olive oil. Season with salt and pepper.
- Seal it tight. Cover the dish firmly with aluminum foil. Until no steam can escape the edges.
- Bake the dish. Place in the oven for 25-30 minutes. Until the orzo is tender and the chicken is opaque.
- The final rest. Remove from the oven and let it sit, still covered, for 2 minutes. Note: This carry over cooking finishes the pasta perfectly.</small.
- Emulsify the sauce. Remove foil, add the 60g of spinach, and stir vigorously. Until the cheese disappears into a creamy sauce. Garnish with Parmesan. > Chef's Note: If you want an extra layer of flavor, toss the cherry tomatoes in a tiny bit of balsamic vinegar before adding them to the dish. The sugar in the vinegar caramelizes against the high heat of the oven, adding a deep, jammy note to the final sauce.