Creamy Boursin Orzo Bake

 Creamy Boursin Orzo Bake

(recipe modified from facebook)

Ingredients: 12 oz cooked chicken breast, diced. NOTE: The recipe calls for chicken, but I don’t like chicken. We used left over pulled pork. But even that was my least fav part. I’d say instead of meat, add 1 or 2 more veggies of choice to make it better and vegetarian.

200 g dry orzo (cooked with chicken stock) 3 cups or 650 g cherry tomatoes 2 zucchinis, chopped 150 g (one full container) Boursin Garlic & Fine Herb Grated parmesan cheese to top Avocado/olive oil spray Fresh basil Chili flakes Oregano Black pepper Salt Preparation Start by making the orzo. 200g of orzo to 200g of liquid. I did half chicken stock half water. Boil the liquid, then turn down the heat to a simmer, add the orzo and cook about 12 minutes or until orzo is ready (uncovered, stirring once in a while). I kept cooking until all the liquid had evaporated.

Place the Boursin in the center of a baking dish. Add the cherry tomatoes and chopped zucchini around it and whatever other veggies you want to add. Season with chili flakes, oregano, salt and pepper. Slightly spray everything with oil.

Bake at 350 degrees for about 35 minutes, or until the tomatoes have wilted and the Boursin is hot and creamy

Remove the baking dish from the oven and mix everything together until the Boursin, tomatoes, zucchini and extra veggies create a creamy sauce.

Add the cooked orzo, meat (if you are using meat) and fresh basil. Mix until everything is completely coated.

Top with grated parmesan and place it back in the oven for another 5-10 minutes.

I also broiled it about 3 minutes to get a nicer colour on top.