12 oz or 340 g cooked chicken breast, diced
6 oz or 180 g dry orzo (cooked with chicken stock)
3 cups or 650 g cherry tomatoes
2 Medium or 300 g zucchini, chopped
5 3/10 oz or 150 g Boursin Garlic & Fine Herbs cheese
2 oz or 56 g grated Parmesan cheese
Avacado/Olive Oil Spray
Fresh basil
chili flakes
oregano
black pepper
salt
Place the Boursin in the center of a baking dish, then add the cherry tomatoes and chopped zucchini around it. Season with chili flakes, oregano, salt and pepper, then lightly spray everything with oil.
Bake at 350°F (180°C) for about 35 minutes, until the tomatoes have softened and the Boursin is hot and creamy.
While that’s baking, cook the orzo according to the package instructions until al dente, then drain.
Remove the baking dish from the oven and mix everything together until the Boursin, tomatoes and zucchini create a creamy sauce.
Add the cooked orzo, chicken and fresh basil, then mix until everything is completely coated.
Top with grated Parmesan and place it back in the oven at 350°F (180°C) for another 5–10 minutes, or until the cheese is melted.
