This is my healthier take on the popular Boursin orzo recipes. I love Boursin and I love the idea of a one-dish wonder, but I wanted something with less saturated fat and sodium. I decided to try using a block of Neufchatel cheese instead, which is also delightfully cheaper. I love how creamy and full of flavor this dish turned out. It's such a cozy comfort dish.
Ingredients (Serves 6):
- 1 (8-oz) block of Neufchâtel cheese
- 1 teaspoon of each of the following: garlic powder, onion powder, smoked paprika, and Italian seasoning
- About ¾ of a 6-oz jar of herb-seasoned sun-dried tomatoes in olive oil, chopped
- About ¾ of the olive oil from the sun-dried tomato jar
- 2 cups of dry orzo pasta
- 1 (32-oz) carton low-sodium chicken broth
- 5 garlic cloves, minced
- 2 cups of frozen chopped spinach
- 2 cups of shredded cooked chicken (a great time to pull out a bag you've stored away in the freezer from a cooked whole chicken of days gone by)
- Optional add-ins- chopped black olives and chopped artichoke as desired
Instructions:
1. Preheat oven to 425 °F.
2. Place the block of Neufchâtel in the center of a 9×13‑inch baking dish.
3. Sprinkle garlic powder, onion powder, smoked paprika, and Italian seasoning evenly over the cheese.
4. Chop about ¾ of the sun‑dried tomatoes and scatter them around the cheese; pour roughly ¾ of the flavorful oil from the jar over the top. Stir in olives and artichokes if using.
5. Add orzo, chicken broth, minced garlic, frozen spinach (no need to thaw), and cooked chicken. Give everything a gentle stir so the orzo is submerged in liquid.
6. Cover tightly with foil and bake for 40 minutes.
7. Remove foil and stir ingredients one last time. Taste and adjust salt/pepper if needed. Spoon into bowls and enjoy!
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Hey, if you make this, snap a pic and tag me on Instagram @cheapeasyhealthydeep to let me know! 😃
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