Pâtes au poulet et au Boursin

Ingrédients

• 8 ounces uncooked pasta
• 1 tablespoon butter
• 2 cloves garlic (minced)
• 1 (5.2 ounce) package Boursin Fine Herbs & Garlic cheese (softened)
• 3/4 cup chicken broth
• 1/2 cup heavy/whipping cream
• 1/2 teaspoon lemon juice
• 1-2 tablespoons chopped fresh parsley
• 1/4 teaspoon onion powder
• 1/4 teaspoon Italian seasoning
• 2 cups cooked/rotisserie chicken (shredded)
• 2 cups (packed) fresh baby spinach
• Salt & pepper (to taste)
• Freshly grated parmesan cheese (optional, to taste)

Préparation

1. 1

   Boil a salted pot of water and cook the pasta al dente according to package directions.

2. 2

   Meanwhile, melt the butter in a skillet over medium-high heat, then cook the garlic for 30 seconds - 1 minute.

3. 3

   To the skillet, add in the Boursin, chicken broth, cream, lemon juice, parsley, onion powder, and Italian seasoning. Stir well until combined. When it just starts to boil, turn the heat down a bit and let it bubble steadily for 5 minutes.

4. 4

   Stir in the chicken and spinach and cook for a couple more minutes until heated through and the spinach has wilted. Keep in mind that the sauce will continue to thicken as it cools, so don't let it reduce too much. If the sauce has thickened up too much, add in a splash of the hot pasta water prior to draining it. Add in the drained pasta and toss. Taste and season with salt & pepper as needed and serve with freshly grated parmesan cheese if desired.