ADVERTISEMENT

ADVERTISEMENT

Save your weeknight with this 30-minute One-Pot Boursin Orzo with Chicken, Sun Dried Tomatoes and Spinach

Food columnist Sarah Nasello writes, "Filled, with protein, veggies, starch, dairy and flavor, this delicious One-Pot Boursin Orzo with Chicken, Sun-Dried Tomatoes and Spinach has all the components needed for the perfect, quick and easy weeknight dinner."

1 (12).jpg
Sarah's One-Pot Boursin Orzo with Chicken, Sun-Dried Tomatoes and Spinach is an easy and irresistibly delicious 30-minute pasta meal for busy weeknights.
Sarah Nasello / The Forum
We are part of The Trust Project.

FARGO — This time of year, I am always in search of meals that can be produced quickly with little effort and clean-up required. This Boursin Orzo with Chicken, Sun-Dried Tomatoes and Spinach requires just one pot and about 30 minutes to create the perfect dinner for these busy weeknights, and it doesn’t hurt that it is also irresistibly delicious.

The key to a true 30-minute recipe is to have everything you need chopped, measured and ready in place before you start cooking, which takes only about 5 minutes for this dish. The recipe calls for olive oil, butter, onion, fresh garlic, red pepper flakes, orzo pasta, chicken broth, Boursin cheese, cooked chicken, baby spinach and sun-dried tomatoes. The only chopping required is for the onion, garlic and tomatoes, and I save an extra step by using a rotisserie chicken from the grocery store.

To start, I sauté the onion with olive oil and butter until it just begins to turn translucent, about three to four minutes. Next, I add the uncooked orzo, garlic and red pepper flakes to the onions and cook them together for three minutes, so that the aromatics can infuse the pasta with toasty flavor. Orzo is the pasta noodle that looks like grains of rice, and its liquid-absorbing properties make it perfect for one-pot recipes like this one.

2 (12).jpg
Before any liquid is added, the uncooked orzo is sauteed with onions, garlic and crushed red pepper flakes to lightly toast the pasta and infuse it with flavor.
Sarah Nasello / The Forum

The next step is to add the liquid, and I use a combination of chicken broth and water to cook the orzo at a gentle simmer over medium-low heat, until it is al dente, which takes about 10 minutes. Once most of the liquid has been absorbed by the orzo noodles, I add the key ingredient – Boursin cheese – and stir it into the cooked pasta until it is smooth and fully incorporated.

Boursin cheese is a soft and crumbly cheese with a creamy, tangy texture that originated in Normandy, France, and is now available worldwide in a variety of flavors. For this recipe, I use the traditional garlic and fine herbs flavor, which you can find in the specialty cheese section of most grocery stores. I let the cheese sit at room temperature for at least 30 minutes before I do any cooking, so that it will melt easily into the dish once added.

ADVERTISEMENT

3 (11).jpg
Boursin is a soft, creamy and crumbly cheese from Normandy, France and Sarah uses the traditional garlic and fine herbs version to bring deliciously tangy flavor to the pasta.
Sarah Nasello / The Forum

Once the Boursin is melted, I remove the pot from the heat and add two and a half cups of shredded rotisserie chicken, two cups of baby spinach leaves and a quarter-cup of chopped sun-dried tomatoes. Then, I cover the pot and let the warmth from the pasta heat the ingredients for five minutes until they are hot, and the spinach has wilted.

Filled, with protein, veggies, starch, dairy and flavor, this delicious One-Pot Boursin Orzo with Chicken, Sun-Dried Tomatoes and Spinach has all the components needed for the perfect, quick and easy weeknight dinner.

One-Pot Boursin Orzo with Chicken, Sun Dried Tomatoes and Spinach

Serves: 4

Ingredients:

1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 cup yellow onion, finely chopped
1 tablespoon fresh garlic, minced (about 2 large cloves)
¼ teaspoon crushed red pepper flakes
1 ¼ cups uncooked orzo pasta
1 14.5-ounce can chicken broth
1 cup water
5.2 ounces Boursin cheese, room temperature
2 ½ cups cooked chicken, shredded (about 2 breasts)
2 cups (packed) fresh baby spinach
½ cup sun-dried tomatoes, roughly chopped
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Directions:

In a large pot over medium heat, add the oil and butter. Once the butter is melted, add the onion and sauté over medium heat for 4 minutes until the onion softens and starts to become translucent.

ADVERTISEMENT

Add the garlic, crushed red pepper flakes and orzo and cook for 3 minutes over medium-low heat, stirring often.

Add the chicken broth and water and bring to a boil over medium heat. Once bubbles appear, reduce the heat to medium-low. Cook at a gentle simmer (not a full boil) for 10 minutes, stirring often. The pasta will slowly absorb the liquid as it cooks, so if it appears to be evaporating before the 10 minutes are up, add more water, one tablespoon at a time.

4 (16).jpg
The Boursin cheese is added to the cooked orzo and stirred in until fully melted.
Sarah Nasello / The Forum

Add the Boursin cheese and stir until fully melted and the mixture is smooth. Remove the pot from the burner and add the chicken, spinach, sun-dried tomatoes, salt and pepper. Stir until well combined, then cover the pot and let sit for 5 minutes, until the chicken and tomatoes are heated through, and the spinach is fully wilted. Taste and add more seasoning as desired. Serve immediately.

To store: This dish is best served fresh from the pot, and leftovers may be refrigerated for up to 3 days and reheated before serving.

5 (9).jpg
Shredded rotisserie chicken, baby spinach and sun-dried tomatoes are added to the cheesy orzo and stirred in until well combined. The pot is then covered for five minutes so that the ingredients can heat through fully before serving.
Sarah Nasello / The Forum
More recipes from Sarah Nasello
This potpourri is the perfect way to make your home smell warm and inviting this Thanksgiving weekend and throughout the holiday season.

Recipe Time Capsule:

This week in...

Recipes can be found with the article at InForum.com.

“Home with the Lost Italian” is a weekly column written by Sarah Nasello featuring recipes by her husband, Tony Nasello. The couple owned Sarello’s in Moorhead and lives in Fargo with their son, Giovanni. Readers can reach them at sarahnasello@gmail.com.
What to read next
Seeing Edie's excitement over her upcoming birthday party caused columnist Jessie Veeder to remember a few big events of her own.
Read on as Don Kinzler explains how pine trees shed needles, the benefits of clover lawns and preventing powdery mildew.
This week, Carol Bradley Bursack offers ways to handle a relative who has suddenly started swearing.
The National Garden Bureau has declared 2023 to be the Year of the Amaryllis. Celebrate the occasion with these amaryllis tips from gardening columnist Don Kinzler.