Boursin Tomato Pasta with Chicken and Spinach

Ingredients

• 2 cup cherry tomatoes (approx. 2 pints)
• 0.25 cup olive oil (extra virgin)
• 3 garlic (cloves, minced)
• 0.5 tsp salt (plus more to taste)
• 0.25 tsp black pepper
• 5.2 oz Boursin Garlic & Fine Herbs cheese (one standard wheel)
• 8 oz short pasta (such as penne, rotini, or cavatappi)
• 2 cup cooked chicken breast (shredded or diced)
• 2 cup baby spinach (fresh, packed)
• 0.5 cup pasta water (reserved from boiling pasta)

Steps

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   In a 9x13 inch baking dish, add the cherry tomatoes, minced garlic, and olive oil. Season with salt and pepper, then toss to coat the tomatoes evenly.

3. 3

   Place the wheel of Boursin cheese in the center of the baking dish, nestling it among the tomatoes.

4. 4

   Bake in the preheated oven for 30-35 minutes, or until the tomatoes have burst and the cheese is soft and slightly golden.

5. 5

   While the tomatoes and cheese bake, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.

6. 6

   Before draining the pasta, reserve about 1/2 cup of the starchy pasta water.

7. 7

   Remove the baking dish from the oven. Use a spoon or spatula to mash the tomatoes and stir them into the melted Boursin cheese until a creamy sauce forms.

8. 8

   Add the cooked pasta, shredded chicken, and fresh baby spinach to the baking dish.

9. 9

   Toss everything together until the spinach is wilted and the pasta is well coated. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until the desired consistency is reached.

10. 10

    Serve immediately, garnished with extra black pepper or fresh herbs if desired.

Notes

You can use a rotisserie chicken to make the protein addition even faster. Any variety of Boursin cheese works, but Garlic & Fine Herbs is the classic choice for this flavor profile.

Nutrition per serving

• main
• dinner
• one-pan
• baked pasta
• high-protein
• easy
• summer