Ingredients
Scale
- 1 cup orzo pasta
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 5 oz Boursin cheese (garlic and herb variety)
- 2 cups fresh spinach
- 2 cups low-sodium chicken broth
- 2 tsp olive oil
- ¼ cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Gather all ingredients; chop chicken into bite-sized pieces and rinse the spinach.
- Cook the orzo in salted boiling water for 8-10 minutes until al dente, then drain.
- In a skillet over medium heat, sauté chicken in olive oil, seasoned with salt and pepper, for about 6-8 minutes until golden brown.
- Add minced garlic and spinach to the skillet; sauté until spinach wilts (1-2 minutes).
- Lower heat, stir in chicken broth and Boursin cheese until combined and creamy.
- Fold in cooked orzo, adjusting creaminess with additional broth if needed. Serve warm, garnished with Parmesan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 590
- Sugar: 3g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 123mg
Keywords: For added nutrition, swap chicken for shrimp or incorporate other vegetables like bell peppers. Store leftovers in an airtight container for up to three days; reheat gently on the stovetop with a splash of water.