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Boursin Pasta
Ingredients
- 1 pound dry farfalle noodles
- 2 tablespoon olive oil
- 1 1/2 pounds chicken tenders boneless; skinless
- 2 tablespoons butter
- 1 shallot diced
- 2 5-ounce packages Garlic Herb Boursin Cheese cut into pieces
- salt
- black pepper to taste; freshly ground
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup parsley fresh; chopped
Directions
- Cook pasta in salted boiling water, according to package instructions, until al dente. Drain, but reserve pasta water.
- Season chicken with salt and pepper.
- Heat a skillet over medium heat. Once hot, add olive oil.
- Once olive oil is hot, add chicken and cook until browned, turning once, until cooked through (165 degrees F).
- Remove to a plate to rest for a few minutes before chopping into pieces.
- Add butter to the pan and fry shallots for 1 to 2 minutes, stirring constantly. Reduce heat to low.
- Add 1 cup reserved pasta water to the pan and scrape up any browned bits. Whisk in Boursin cheese until melted and smooth.
- Add cooked pasta and chicken to the pan and toss to evenly coat in sauce.
- Add a splash of pasta water, if needed, to thin the sauce.
- Season with salt and pepper, if needed. Garnish with fresh parmesan and parsley.
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