Boursin Orzo with Chicken
Creamy, garlicky Boursin orzo tossed with spinach and chicken for a quick comforting weeknight meal.
Equipment
- Large Pot or Deep Skillet
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Knife and cutting board
- Lid (for covering pot)
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 package (5.2 oz) Boursin cheese, softened
- 2 cups fresh baby spinach, packed
- 2 cups cooked chicken, chopped or shredded
- Salt and pepper to taste
- Fresh chives, chopped optional, to taste
Instructions
- Heat the olive oil and butter in a large pot or deep skillet over medium-high heat until the butter melts.
- Add the chopped onion and sauté for 3–4 minutes, until softened.
- Stir in the minced garlic and the uncooked orzo and cook for 2–3 minutes, stirring frequently to lightly toast the orzo.
- Pour in the chicken or vegetable broth and bring to a gentle boil, then reduce heat to maintain a gentle simmer. Cook uncovered for about 10 minutes, stirring often, until the orzo is mostly cooked and the liquid is mostly absorbed; reduce heat if it is boiling too vigorously and add a splash more broth if needed.
- Stir the softened Boursin cheese into the pot until the sauce is smooth and evenly combined.
- Remove the pot from the heat, then stir in the baby spinach and chopped or shredded cooked chicken. Cover and let sit for 5 minutes so the spinach wilts and the chicken heats through.
- Season to taste with salt and pepper, stir gently, and serve topped with chopped fresh chives if desired.
Notes
- Cooking times are guidelines; watch the orzo so it reaches al dente and liquid is mostly absorbed.
- The orzo will absorb more liquid as it sits.
- Substituting rice will require different liquid amounts and cooking time.