Ingredients:

  • 1 (5.2 oz) wheel Boursin Garlic & Fine Herbs cheese
  • 2 cups cherry tomatoes, fresh, whole
  • 0.5 cup sun-dried tomatoes, oil-packed, julienned
  • 3 cloves garlic, smashed
  • 2 tbsp extra virgin olive oil
  • 680g boneless skinless chicken breasts, cut into 2.5cm pieces
  • 300g dry orzo pasta
  • 710ml low-sodium chicken broth, hot
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 2 cups fresh baby spinach
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup fresh basil leaves, torn

Instructions:

  1. Preheat your oven to 200°C (400°F). Place the unwrapped wheel of Boursin cheese in the center of a 9x13 inch ceramic or glass baking dish.
  2. Surround the cheese with 2 cups cherry tomatoes, 0.5 cup sun-dried tomatoes, and 3 smashed garlic cloves. Drizzle with 2 tbsp olive oil and season with 0.5 tsp kosher salt and 0.25 tsp black pepper. Bake uncovered for 10 minutes until the tomatoes begin to blister.
  3. Remove the dish from the oven. Add 300g dry orzo and 680g of chopped chicken around the cheese. Pour 710ml hot chicken broth over the ingredients and stir gently to combine, breaking up the softened Boursin cheese.
  4. Return to the oven and bake for 20-25 minutes until the orzo is tender and the chicken is cooked through.
  5. Take the dish out. Use a spoon to break the Boursin and stir everything vigorously. Add 2 cups baby spinach and 0.25 cup Parmesan. The residual heat will wilt the spinach in about 60 seconds. Top with 0.25 cup torn basil leaves just before serving.