Instructions

• Heat 1 tablespoon olive oil and 2 tablespoons butter in a medium pot over medium heat until the butter melts. Add 1/2 medium onion (chopped) and sauté 3–4 minutes, until the onion is softened.
• Add 2 cloves garlic (minced) and 1 cup uncooked orzo; cook 2–3 minutes, stirring frequently, to lightly toast the orzo.
• Pour in 2.5 cups chicken or vegetable broth and bring to a gentle simmer (small bubbles, not a rolling boil). Reduce heat to medium-low so it simmers gently.
• Cook uncovered, stirring frequently, about 10 minutes, until the orzo is tender and most of the liquid is absorbed. If the liquid is evaporating too quickly before the orzo is done, add a splash more broth and continue cooking until tender.
• Stir in 1 (5.2 oz) package Boursin cheese (softened) until the cheese is fully melted and the sauce is smooth.
• Remove the pot from the heat. Add 2 cups (packed) fresh baby spinach and 2 cups cooked chicken (chopped or shredded); stir to combine.
• Cover the pot and let sit 5 minutes so the spinach wilts and the chicken heats through. Stir once after resting to combine.
• Taste and season with salt and pepper to taste. Serve with chopped fresh chives sprinkled on top, if desired.