Creamy Boursin Chicken Fettuccini

 

The idea for this recipe came to my mind when I spied this great deal on Boursin cheese at Food City this week.

I didn't know what I was going to do with these delicious and creamy boxes of basil and chive goodness, but this was too good of a deal to pass up!

As I wandered through the store aisles, I continued to think what could be paired with the cheeses to make a complete meal.  Multi-colored grape tomatoes were on sale, as were the boneless skinless chicken tenders, and yes, the fettuccini noodles were on sale, too!  

Let's make a yummy dinner!

First things first!  Always, always start your water to boil if pasta is involved in your recipe.  While the water comes to a boil, you can get much of this recipe ready to go!

2 boxes Boursin Basil and Chive cheese

1 pint multi colored grape tomatoes, halved

olive oil

red pepper flakes

1 lb. boneless skinless chicken tenders, cubed

kosher salt

freshly ground black pepper

3 cloves garlic, minced

8 oz. frozen petite peas

12 oz. fettuccini noodles, cooked and drained (save 1/2 - 3/4 cup of the pasta water!)

grated Parmesan for topping

Bring a pot of water to boil for the noodles.

Preheat oven to 400 degrees F.

While the water is coming to boil (don't forget to salt the pasta water!), add the cheese and tomatoes to a 9 x 13 baking dish.  Drizzle with olive oil and red pepper flakes, if you want to use them.  If you don't care for red pepper flakes, no problem.

Place in the oven for 15 - 18 minutes until the tomatoes begin to blister and the cheese gets all soft and gooey.

While the cheese and tomatoes are in the oven, heat 1 T. olive oil in a large skillet over medium heat and add the cubed chicken and garlic.  Let the chicken brown, stirring occasionally.  Lower the heat if necessary so the garlic doesn't burn.  Lightly season with salt and pepper.

Turn heat off and add in the peas.  Give them a good stir and set aside.

While you're cooking the chicken, boil the fettuccini noodles for 11-12 minutes.  Drain, reserving 1/2 - 3/4 cup of the pasta water.

Remove the cheese and tomatoes from the oven and give it all a good stir.

Now add in the reserved chicken and peas and stir to combine.

Add the drained noodles.

Stir to fully incorporate everything into the noodles and add enough of the reserved pasta water to make the consistency you'd like.

Doesn't that look delicious!?

Sprinkle with more red pepper flakes if you'd like and top with grated Parmesan.  Serve with a salad and garlic bread and you'll have happy diners!