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Ingredients50 m servings 440
Original recipe yields 6 servings
- Melt 2 tablespoons butter in a skillet over medium-high heat. Season chicken with seasoning salt and add to skillet; saute until no longer pink in the center and the juices run clear, 7 to 8 minutes. Remove chicken to a plate.
- Melt remaining 1 tablespoon butter in the skillet. Add mushrooms and saute until tender, 3 to 4 minutes. Remove mushrooms to a plate.
- Place onion in the skillet and saute until soft, 3 to 4 minutes. Add garlic and cook for 1 minute. Add uncooked orzo; cook and stir until toasted and fragrant, about 4 minutes. Add 2 cups chicken broth, salt, and pepper. Mix well, reduce heat to medium-low, and bring to a simmer. Cook until orzo is tender, 8 to 10 minutes, adding more chicken broth if needed.
- Reduce heat to low and stir in garlic and herb cheese spread until completely melted. Add chicken and mushrooms and mix until well combined. Garnish with parsley.
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Per Serving: 440 calories; 21 30.5 33.2 116 1337 Full nutrition
ReviewsRead all reviews 2
I made this several times, and it was delicious. For us, I omitted the additional 1 tsp. of salt, which we didn't miss at all. If you can't find Boursin, you can use Philadelphia (spreadable) ...