# What You'll Need:
→ Pasta and Broth
01 - 1.5 cups orzo pasta
02 - 3 cups chicken broth
→ Chicken
03 - 2 boneless, skinless chicken breasts, cut into strips
04 - 1 teaspoon salt
05 - 0.5 teaspoon black pepper
06 - 1 teaspoon paprika
07 - 1 teaspoon dried Italian seasoning
08 - 2 tablespoons olive oil
→ Vegetables
09 - 1 zucchini, sliced
10 - 1 red bell pepper, diced
11 - 1 yellow bell pepper, diced
12 - 3 cloves garlic, minced
→ Cheese and Garnish
13 - 5.2 ounces Boursin garlic and herb cheese
14 - Fresh parsley, chopped for garnish
# How-To Steps:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - Combine salt, black pepper, paprika, and dried Italian seasoning in a small bowl. Coat the chicken strips evenly with this spice mixture.
03 - Heat olive oil in a large skillet over medium-high heat. Brown the seasoned chicken strips for 4 to 5 minutes until golden on both sides. Transfer to a plate and set aside.
04 - In the same skillet, add minced garlic, sliced zucchini, diced red bell pepper, and diced yellow bell pepper. Sauté for 3 to 4 minutes until the vegetables are just softened. Do not overcook.
05 - In the prepared baking dish, combine uncooked orzo, sautéed vegetables, browned chicken, chicken broth, and Boursin cheese. Stir gently to distribute the cheese evenly throughout the mixture.
06 - Cover the baking dish tightly with aluminum foil. Bake for 30 minutes at 375°F.
07 - Remove the foil and bake for an additional 10 to 15 minutes until the orzo is creamy and the top is lightly golden.
08 - Let the bake rest for 5 minutes. Garnish generously with fresh chopped parsley and serve warm.
