A twist on the classic fettucine alfredo but instead of parmesan you use Boursin cheese. This gives is a creaminess and it has herbs in it so it is herbier. Plus, I added some more seasoning. I recently discovered Boursin, and it has been interesting trying it in different recipes. I also used carb-a-nada garlic fettucine noodles.
The ingredients:
8 oz fettucine pasta
2 TBSP butter
2 cloves of garlic minced
3/4 C heavy cream
4 oz Boursin cheese garlic and fine herb
kosher salt and pepper to taste
6-10 small chicken tenders cut up
optional: basil, parsley, crushed red pepper, pizza party, and parmesan for garnish
The recipe:
Cook the noodles until al dente and set aside, reserving 1 C pasta water.
Cook the chicken tenders and cut up then set aside.
In pan melt butter and add garlic and cook until fragrant then add the cream. Cook until thickens approx. 7-8 min.
Add the Boursin cheese and melt and mix well.
I added some salt and pepper and pizza party to taste.
Add the pasta to the sauce and combine.
Add the chicken and toss to coat. If sauce has thickened too much use a bit of pasta water.
Add some shredded or grated parmesan and mix.
Garnish and serve.
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