Spinach Sun-Dried Tomato Orzo

Ingredients

1-2 cooked chicken breasts (rotisserie or crock pot)

1 Boursin cheese

2 1/4 cups uncooked orzo

1 shallot 

3 cloves minced garlic

1 cup jarred sun-dried tomatoes, chopped

4 cups low sodium vegetable stock

1/2 tsp red pepper flakes

1/2 tsp dried basil

1/2 tsp oregano

1/4 tsp salt

1/4 tsp pepper

2 cups spinach

1.5 cups white cheddar, shredded

Directions

Preheat oven to 425. In a large baking dish, add Boursin to the middle. Add the orzo, shallot, garlic, sun-dried tomatoes, stock and seasonings to the dish.

Cover with tinfoil and bake for 30 minutes.

Remove the foil, stir, and add the shredded cheese, shredded chicken, and spinach and mix. Leave uncovered and cook for another 10-15 minutes or until orzo is cooked through and all stock has been absorbed.

If still soupy, pull out and stir really well making sure that all the orzo isn't stuck to the sides of the dish and return to the oven for 5 more minutes.