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Comfort Foods are those foods that provide “consolation or a feeling of well-being,” especially emotional comfort that’s heightened by our senses of taste, touch, and smell. Comfort foods are more likely to be sweet or salty than sour or bitter. They're foods that tend to be associated with our childhood or with home cooking and are frequently prepared in a simple or traditional style. Fall and winter seasons are generally associated with comfort foods. When the temperature plummets we often crave comfort foods. You will definitely crave this dish!
Creamy Bousin Chicken with Pasta and Broccoli
Creamy Boursin Chicken is a rich and decadent one-pan dish that's ready in just about 30 minutes! Pan-fried, seasoned chicken is smothered in a delicious sauce made with cream, parmesan cheese, and Boursin cheese. Add in your favorite pasta or serve over mashed potatoes it's sure to be a major crowd-pleaser! You only need 1/2 of the package so you can use the rest as a cracker spread.
The recipe serves 4 and was adapted from therecipecrictic.com
Cook's Notes: Variations
- You can serve this chicken with so many things! Try your favorite pasta, instant pot mashed potatoes, or mashed cauliflower.
- Add freshly steamed veggies or a light salad are great sides to add freshness to the meal.
- Swap out the chicken for salmon or shrimp. The cheesy cream sauce will pair perfectly with these meats as well and give you some variety in your proteins. However, it’s important to note that the cooking time will vary when using different proteins.
Ingredients:
- 1-1/2 tablespoons olive oil
- 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
- 1 teaspoon each of dried Italian seasoning and parsley flakes
- 1/4 teaspoon crushed red pepper flakes
- Salt and pepper to taste
- 2 tablespoons butter
- 1/2 cup diced sweet onions
- 1 cup diced red peppers
- 3 garlic cloves, minced
- 1-1/2 cups chicken broth, low sodium
- 1/2 cup heavy cream or half-and-half
- 3/4 cup grated Parmesan cheese
- 1/2 package Boursin cheese (herb and garlic) softened (5.2 ounces)
- 1-1/4 cups small pasta (I used rotelle)
- 3 tablespoons dry white wine
- Steamed broccoli 1-1/2 cups
Directions:
- Prep ahead chicken by placing the meat in a large bowl and cover with 1 cup of buttermilk for one hour. Then drain the meat and pat dry. This step tenderizes the chicken.
- Cut or lightly pound the chicken breasts into thinner pieces so they cook evenly. Season both sides of the breasts with parsley and Italian seasoning, salt, and pepper.
- In a glass measuring cup add chicken broth with 2 heaping tablespoons of flour. Whisk to blend.
- Add the olive oil to a large skillet over medium-high heat. Add the seasoned chicken, onions, garlic, and red peppers. Cook for about 6 minutes on each side or until cooked through and no longer pink. Transfer the chicken mixture to a plate then set aside.
- To the skillet add the butter and when melted add the chicken broth/flour, red pepper flakes, and the Boursin cheese to the skillet. Stir and melt the cheese until you have a creamy sauce.
- Pour in the cream and grated Parmesan cheese. Whisk and allow the sauce to heat through and thicken. This will take about 5 minutes. Add in uncooked pasta and the chicken mixture back into the skillet. Stir in wine and cook uncovered on medium-low until pasta is al dente.
- Season with salt & pepper if needed and add in steamed broccoli.
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Oh, gosh, that pasta dish sounds so yummy. A true comfort food, which I am craving in this brutal cold of a Minnesota winter. Last evening I made homemade mac & cheese.
ReplyDeleteGood luck with your upcoming surgery. Will keep you in my prayers.
ReplyDeleteThanks for sharing at the What's for Dinner party - see you again tomorrow!
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