Instructions

• Heat 1 tablespoon olive oil and 2 tablespoons butter in a medium pot over medium-high heat until the butter is melted and the fat shimmers. Add 1/2 medium chopped onion and sauté 3–4 minutes, until softened.
• Add 2 cloves minced garlic and 1 cup uncooked orzo. Cook 2–3 minutes, stirring frequently, to lightly toast the orzo and cook the garlic.
• Pour in 2.5 cups chicken or vegetable broth. Bring to a gentle bubble, then reduce the heat to medium or medium-low so it simmers (not a rapid boil). Cook uncovered, stirring often, for about 10 minutes, until the orzo is tender. If the liquid is reducing too quickly before the orzo is cooked, add a splash more broth as needed.
• Stir in the 5.2 oz package of softened Boursin cheese until it melts and the mixture is smooth and creamy.
• Remove the pot from the heat. Add 2 cups packed fresh baby spinach and 2 cups cooked chopped or shredded chicken, stir to combine, then cover the pot and let sit for 5 minutes to wilt the spinach and heat the chicken through.
• Uncover, taste, and season with salt and pepper to taste. Serve sprinkled with chopped fresh chives if desired.