Pasta with creamy chicken sauce
Prep Time
Price Per Serving
Cooking Mode
375 g (¾ lb.) lb. linguine
15 mL (1 tbsp.) tbsp. olive oil
60 mL (¼ cup) cup shallots
80 mL (⅓ cup) cup oil-packed dried tomatoes, drained and chopped
254 g (9.1 oz) oz Boursin Cuisine, garlic & fine herbs
200 g (7.1 oz) oz roasted chicken breast strips
60 mL (¼ cup) cup chopped fresh basil
To taste salt and pepper
120 mL (½ cup) cup cooking cream
375 g (¾ lb.) lb. linguine
15 mL (1 tbsp.) tbsp. olive oil
60 mL (¼ cup) cup shallots
80 mL (⅓ cup) cup oil-packed dried tomatoes, drained and chopped
254 g (9.1 oz) oz Boursin Cuisine, garlic & fine herbs
200 g (7.1 oz) oz roasted chicken breast strips
60 mL (¼ cup) cup chopped fresh basil
To taste salt and pepper
120 mL (½ cup) cup cooking cream
Directions
1In a pot of boiling, salted water, cook pasta according to package instructions.
2In the meantime, heat oil in a large skillet over medium heat and sauté shallots and dried tomatoes for about 2 minutes.
3Add in the Boursin, chicken, and basil, and season to taste. Mix well.
4Add pasta and cream. Stir to coat pasta well. Cook for 3 minutes or until heated through.
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