*Before starting this recipe, remove the Boursin from the fridge and leave on the counter for at least 30 minutes.

• Heat up some oil in a large skillet over high heat. Once hot, reduce to medium-high and add the chopped chicken, salt and pepper, and cook for about 5-6 minutes, stirring often or until no longer pink. Then remove the chicken from the skillet and keep aside on a plate. *Don't overcook.
  
• Add a bit more oil to the skillet, then add the chopped asparagus, salt and pepper and a squeeze of fresh lemon. Sauté for 6 to 9 minutes, stirring often, or until fork tender. Then remove the asparagus and keep aside with the chicken.
  
• Add a tad more oil if needed, then the chopped leeks, reduce heat to medium-low and cook, stirring often for 5-6 minutes.
  
• Add the minced garlic and cook until fragrant, about 1 min.
  
• Add the dry orzo, and toast with leeks and garlic stirring often for 3-4 minutes.
  
• Add 3 cups of broth and a cup water, bring to a low boil, and cook orzo until tender and the liquid is mostly all absorbed, about 10-12 minutes (or per package instructions), stirring from time to time.
  
• Add the Boursin cheese, mix it in well, then stir in the chicken and asparagus. Turn heat to medium/medium-low, add lid and cook for 4-5 minutes until the cheese is fully incorporated. Sprinkle with fresh parsley, add some fresh lemon juice, adjust salt and pepper, stir, serve and enjoy!