I thought I would share a new recipe I found over at Mary's Whole Life. I have followed Mary on Instagram for quite some time and made many of her recipes. I look forward to trying her Creamy Shrimp and Sausage Pasta soon. She eats gluten free but always shares possible substitutions.
This Creamy Boursin Chicken Bake was so easy and so yummy. It truly took me about five minutes to put it together. I did throw in a little spinach at the end for more veggies. We chose to use regular thin spaghetti instead of the spaghetti squash. My hubby raved on about this new dish. A friend made it with spaghetti squash and loved it. Another friend made it with penne pasta and also loved it.
Creamy Boursin Chicken Bake (adapted from Mary's Whole Life)
4 thinly sliced boneless chicken breasts
1 pkg Boursin garlic & herb cheese (can sub Kite Hill cream cheese for dairy free)
1 cup cherry or grape tomatoes
2 Tbsp olive oil
1/2 tsp salt or more to taste
1/2 tsp pepper
1 tsp garlic powder
1 tsp Italian seasoning
1/2 cup jarred Pesto
Preheat the oven to 400. Drizzle a little of the olive oil in the bottom of the pan. Add the Boursin cheese to the center of the pan. Place the chicken breasts and tomatoes around the Boursin cheese. Sprinkle with the rest of the olive oil. Season all with the salt, pepper, garlic powder and Italian seasoning.
If you are using spaghetti squash, cut the squash in half around the smaller middle, scoop out the seeds and place cut side down on a one baking sheet. Put the squash the the chicken in the oven at the same time and bake for 40 minutes. If preparing pasta, start boiling your water about 20 minutes in to the chicken cooking.
After 40 minutes, use two forks and shred the chicken in the same dish and add in the spinach, pesto and pasta. Mix all together with the Boursin cheese. Serve warm with shredded parmesan cheese and extra salt/pepper if needed.
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