One-Pan Creamy Boursin Chicken Pasta
Directions
- 1In a large pan, heat about 1 tbsp of sun-dried tomato oil and 1/2 tbsp butter over medium heat.
- 2Cook your chicken and remove from the pan. Let rest for 10 minutes before cutting.
- 3Reduce heat to low. Add in your second half of butter and another touch of sun-dried tomato oil.
- 4Add in your shallot and season with Italian seasoning and red pepper. Saute for a few minutes.
- 5Throw in your garlic and cook for another 30 seconds.
- 6Add in your wine (if using) scraping up any brown bits left in the pan. Stir and simmer until reduced.
- 7Pour in your chicken broth and season with salt and pepper. Bring to a soft boil and add in your pasta. Stir.
- 8Reduce heat and cover. Simmer until the pasta is cooked through, about 10-12 minutes, stirring occasionally.
- 9Once the pasta is done, add in your boursin and stir until fully combined.
- 10Add in your cooked chicken, sun-dried tomatoes, and spinach. Stir to combine and let spinach wilt.
- 11Serve immediately and top with parmesan and a squeeze of lemon.
Ingredients
- 0.25 cup sun-dried tomatoes
- 1 tbsp sun-dried tomato oil
- 1 tbsp butter
- 0.75 lb chicken
- 1 medium shallot
- 0.5 tsp Italian seasoning
- 0.5 tsp chili flakes
- 5 cloves garlic
- 0.25 cup dry white wine
- 2.5 cups chicken broth
- 1 salt
- 1 pepper
- 0.5 lb farfalle pasta
- 0.5 block boursin cheese
- 1 handful spinach
- 1 lemon
- 1 parmesan
Equipment
large pan
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