• Preheat oven to 400°F.

Prepare ingredients

• Peel & dice shallot, mince garlic cloves, cut up tomatoes, and chop spinach. Cube the chicken breasts. Grate the parmesan cheese. Have the basil leaves, red pepper flakes, and lemon ready to go for the end of the cooking.
• In a large bowl, add the cubed chicken. Add Italian seasoning, paprika, and salt & pepper and toss well to coat.
• In a large skillet over medium-high heat, add olive oil. When heated, add chicken. Cook until chicken is nicely browned on all sides, about 5 minutes. The chicken doesn't need to be cooked all the way through.
• Add shallots and garlic, and cook for another minute or until fragrant.
• Add white wine and scrape the bottom of the pan to get all those delicious browned bits. Add chicken stock and orzo.
• When chicken stock just starts to bubble, turn off heat.
• Place the whole Boursin cheese in the centre of the pan. Sprinkle the cut up tomatoes around the pan; try to submerge some of the tomatoes in the stock. Cover with a lid or aluminum foil, and bake in the oven for 20-25 minutes or until orzo is tender.
• Remove pan from oven and remove lid or foil. Stir everything together so melted Boursin is completely mixed in. Stir in chopped spinach and parmesan.
• Return the pan to the oven for an addition 5 minutes, to melt parmesan and wilt the spinach.

To serve

• Stir the orzo well. Squeeze lemon over the whole dish, add red pepper flakes and torn basil leaves. Add more freshly cracked black pepper and more grated parmesan, if desired.
• Enjoy!