Our easy Chicken Caprese recipe has juicy chicken breasts baked in a simple balsamic reduction with melted mozzarella, fresh tomato, and basil. It’s healthy, flavorful, and made all in one pan.

Do you love one pot meals as much as I do? I recommend this Tuscan Chicken Pasta, Mongolian Beef, Cottage Pie, or Meatballs Arrabbiata!

How to make Chicken Caprese:

Sear Chicken and Make Sauce: Season chicken on both sides with oil, basil, oregano, salt, and pepper then sear in a hot pan with oil, until golden brown on each side. In a bowl, combine diced red onion, garlic, balsamic vinegar, and brown sugar. Pour mixture into the pan and simmer.

Bake: Return chicken to the pan and spoon sauce on top. Place pan in oven and bake until chicken is cooked through. Top each chicken breast with a slice of fresh mozzarella cheese. Broil until the cheese has melted completely.

Serve: Add a fresh sliced tomato and basil on top. I love to serve chicken caprese with a green salad and fresh artisan bread.

Storing and Freezing Instructions:

Store leftovers in an airtight container in the refrigerator for up to 3 days. I enjoy the cold chicken chopped over salad greens, for lunch.

To Freeze: You may freeze the chicken before adding the cheese and tomatoes in an airtight container for up to 2 months. Thaw overnight in the fridge, then rewarm and add caprese toppings.

Recipe Variations:

• Grilled Chicken Caprese: Season the raw chicken as directed, but grill on a well greased grill, until cooked through. Add mozzarella cheese and close grill lid until cheese has melted. Add tomato and basil and serve.
• Chicken Caprese Pasta: Double the balsamic sauce then serve the chicken caprese over hot cooked pasta, drizzling the pasta in the extra sauce.
• Chicken Caprese Sandwich: Cook chicken in oven as directed. Serve each cooked breast inside your favorite kind of toasted bread or crusty roll, with a slice of mozzarella, tomato, and handful of arugula. Garnish with salt and pepper and a small drizzle of balsamic sauce.

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Chicken Caprese

This easy Chicken Caprese recipe has juicy chicken breasts baked in a simple balsamic reduction with melted mozzarella, a slice of a fresh tomato, and chopped basil. It's healthy, flavorful, and made all in one pan!

Course Main Course

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 360kcal

Author Lauren Allen

Cost 6

Ingredients

• 3-4 boneless skinless chicken breasts*
• 2 Tablespoons olive oil
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano leaves
• salt and pepper
• 1/3 cup red onion , diced
• 1/3 cup balsamic vinegar
• 2 Tablespoons light brown sugar
• 1 clove garlic
• 2 Roma tomatoes , sliced
• 8 ounces fresh mozzarella cheese , sliced
• fresh basil leaves , chiffonade cut

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Season chicken on both sides with 1 Tablespoon oil, basil, oregano, salt and pepper. 
• Brown chicken: Heat a large oven-proof skillet over medium-high heat. Once hot, add remaining oil, then chicken, and sear chicken quickly, flipping once, just until golden on both sides. Remove to plate.
• Glaze: Mix together the diced red onion, garlic, balsamic vinegar and brown sugar. Pour the mixture into the skillet and simmer, stirring, for 3 minutes.
• Bake: Return chicken to pan and spoon sauce over it. Place pan in oven and roast until the chicken is cooked through (165 degrees), about 10-20 minutes depending on how thick the breasts are. Remove from oven. 
• Turn oven to broil.
• Top each chicken with a slice of fresh mozzarella cheese. Broil just until the cheese has melted.
• Serve immediately, topped with fresh sliced tomatoes and fresh-cut basil and spoon the pan sauce over the top. 
• Make it a meal and serve chicken caprese with a green salad and fresh artisan bread.

Video

Notes

Chicken: If your chicken breasts are overly thick, you can butterfly them by cutting them in half, horizontally, to make two thinner chicken breast halves that will cook faster.

Storing Instructions: Keep leftovers in an airtight container in the refrigerator for up to 3 days. I enjoy the cold chicken chopped over salad greens for lunch!

Freezing Instructions: You may freeze the chicken before adding the cheese and tomatoes in an airtight container for up to 2 months. Thaw overnight in the fridge, then re-warm and add caprese toppings.

Grilled Chicken Caprese: Season the raw chicken as directed, but grill on a well greased grill, until cooked through. Add mozzarella cheese and close grill lid until cheese has melted. Add tomato and basil and serve.

Chicken Caprese Pasta: Double the balsamic sauce and serve the chicken caprese over hot cooked pasta, drizzling the pasta in the extra sauce.

Chicken Caprese Sandwich: Cook chicken in oven as directed. Serve each cooked breast inside your favorite kind of toasted bread or crusty roll, with a slice of mozzarella, tomato, and handful of arugula. Garnish with salt, pepper, and a small drizzle of balsamic sauce.

Nutrition

Calories: 360kcal | Carbohydrates: 13g | Protein: 29g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 74mg | Sodium: 149mg | Potassium: 502mg | Fiber: 1g | Sugar: 11g | Vitamin A: 540IU | Vitamin C: 10.6mg | Calcium: 237mg | Iron: 0.9mg

I originally shared this recipe May 2019. Updated August 2021 and April 2024.

These insanely flavorful Greek Burgers have seasoned turkey patties topped with feta aioli, grilled onions and arugula. The combination of flavors is absolutely delicious, and it’s a bonus that they’re healthy and protein-packed.

If you enjoy sandwiches and burgers, I highly recmomend our French Onion Burger, Sloppy Joes, and Cuban Sandwich.

How to make Greek Burgers:

Make Burger Patties: Combine meat, parsley, basil, oregano, garlic, roasted red peppers, breadcrumbs, feta, egg, salt and pepper. Squish together with your hands (or lightly with a meat chopped) until combined. Divide into 5 equal portions and form into patties, pressing a thumb imprint into the center of each.

Cook: Heat grill or cast iron pan over medium-high heat, and grease well. Add patties and cook for a few minutes on each side, flipping once, until cooked through (165 degrees F). Remove to a plate.

Prepare Toppings: Add onions to hot pan or grill and cook for 3-4 minutes, until slightly charred. Combine all the feta aioli ingredients in a bowl and stir until well combined.

Serve burgers on buns, topped with onion, arugula and feta aioli.

Make Ahead Instructions:

To Make Ahead: The feta aioli can be made a few days in advance then stored in an airtight container in the fridge. You can mix and form the greek burger patties up to 1 day ahead of time. Store them covered well in the refrigerator.

More Greek Inspired Recipes:

• Gyros
• Hummus
• Pita Bread
• Beef Gyros
• Chicken Gyros

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Greek Turkey Burgers

These Greek Burgers are so flavorful made with seasoned turkey patties and feta aioli sauce, on a soft bun with red onions and arugula. They'll be the star of any BBQ.

Course Main Course

Cuisine Greek

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Total Time 23 minutes minutes

Servings 5

Calories 356kcal

Author Lauren Allen

Ingredients

Burger Patties:

• 1 lb ground turkey , or use ground beef or ground lamb
• ¼ cup chopped fresh parsley
• 6 fresh mint leaves , finely chopped
• 1 teaspoon dried basil
• 2 teaspoons dried oregano leaves
• 3 cloves garlic , minced
• 1/3 cup roasted red bell peppers , finely chopped
• 2/3 cup Panko breadcrumbs
• ¼ cup feta cheese crumbles
• 1 large egg
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Feta Aioli:

• ¼ cup feta cheese crumbles
• 1/4 cup light mayonnaise
• 1/4 cup plain Greek yogurt , or sour cream
• 3 cloves garlic , minced
• 1-2 teaspoons harissa paste , optional
• salt and pepper , to taste

Burgers:

• ½ red onion , sliced into thick rings
• 5 hamburger buns , good quality
• 1 cup Baby arugula , or lettuce of choice

US Customary – Metric

Instructions

• Meat: In a large mixing bowl, combine the ground meat, parsley, mint, basil, oregano, garlic, roasted red peppers, breadcrumbs, feta, egg, salt, and pepper. Squish together with your hands (or lightly with a meat chopper) until combined. Divide into 5 equal portions and form into patties, pressing a thumb imprint into the center of each.
• Cook Patties: Heat grill over medium-high heat (or use a cast iron skillet, to cook on stovetop) and grease well. Add patties and cook for a few minutes on each side, flipping once, until cooked through (165 degrees F). Remove to a plate and cover to keep warm.
• Cook onions: Add onions to grill and cook for 3-4 minutes, until slightly charred.
• Feta Aioli: Combine all the ingredients in a bowl and stir until well combined.
• Assemble: Top burger buns with aioli, then greek burger patty, onion, arugula, and more sauce. Apply top bun, and enjoy.
• Serve with: Tomato Cucumber Salad , Burrata Salad, or Fries.

Video

Notes

Make Ahead Instructions: The feta aioli can be made a few days in advance and stored in an airtight container in the fridge. You can mix and form the greek burger patties up to 1 day ahead of time. Just make sure to keep them covered well in the refrigerator.

 

Nutrition

Calories: 356kcal | Carbohydrates: 33g | Protein: 32g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 98mg | Sodium: 1207mg | Potassium: 466mg | Fiber: 2g | Sugar: 5g | Vitamin A: 527IU | Vitamin C: 11mg | Calcium: 209mg | Iron: 4mg

A breakfast plate of Gallo Pinto pinto and some eggs on the side takes me right back to Costa Rica. This dish is so beloved there, that it’s considered the country’s national dish, and I got help from locals to share this traditional Gallo Pinto recipe with all of you!

Cooking International recipes is a fun way to “travel” right from your home kitchen. Try my Chilaquiles, Spanish Paella, or Pad Thai.

Why I Love this Recipe:

• Transports me back to Costa Rica where I enjoyed this Galllo Pinto recipe daily. I knew immediately I wanted to make it regularly from home and I even chatted with TBFS followers from Costa Rica to make sure I did the recipe justice.
• Family Favorite: Gallo Pinto (meaning “spotted rooster”, in spanish, because of the speckled look of the rice) is made with basic ingredients that even the pickiest eaters will love: rice, beans, diced vegetables, and salsa lizano.
• Meal Prep: I like to make a big batch because it reheats well for a quick and easy breakfast or meal on busy days. We also love to make it into a burrito with leftover shredded meat, scrambled eggs, cheese and hot sauce folded into a tortilla.

Pura Vida!

Ingredients Needed:

• Vegetables: Red Bell Pepper, Onion, Celery, and Fresh Cilantro.
• Butter and Vegetable Oil
• Black Beans
• Cooked Rice: Leftover cold rice works best. Or cook rice and pour it onto a baking tray and refrigerate or freeze it until cool.
• Salsa Lizano: Purchase from Amazon, an International Foods Market, or try this homemade version.
• Seasonings: Garlic, Chicken Bouillon and Cumin.

How to make Gallo Pinto:

Sauté Vegetables: Heat pan and oil over medium heat. Once hot, add butter, bell pepper, onion and celery and sauté for 5 minutes. Add garlic and cook 1 minute.

Combine: Add salsa lizano, drained black beans, ¼ cup bean broth from the can, chicken bouillon and cumin. Simmer for 5-8 minutes, until most of liquid evaporates.

Add Rice: Gently fold in rice. Cook on low for 10 minutes, only tossing occasionally using a spatula to scrap from the bottom of the pan and flip rice.

Taste and season with salt and pepper, if needed. Add cilantro and toss in to combine. Serve with a warm tortilla on the side, fried or scrambled eggs, or fried plantains.

Make Ahead and Freezing Instructions:

To Make Ahead: Store gallo pinto the fridge for up to 5 days. To reheat, sprinkle a little water, cover and re-steam on the stove or in the microwave until warmed through.

To Freeze: Place in a freezer safe bag or container and freeze for up to 3 months. Thaw completely in refrigerator before reheating.

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Gallo Pinto

This Gallo Pinto recipe is a Costa Rican staple made with rice, beans, diced vegetables, and seasonings. Enjoy it for breakfast with eggs, or inside a burrito with your favorite meat.

Course Breakfast, Main Course, Side Dish

Cuisine central american, Costa Rica

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 237kcal

Author Lauren Allen

Cost 5

Ingredients

• 1 Tablespoon vegetable oil
• 1 Tablespoon butter
• 1 red bell pepper , finely diced
• 1 yellow onion , finely diced
• 2 ribs celery , finely diced
• 2 cloves garlic , minced
• 2 15 oz cans black beans , undrained
• 2 teaspoons chicken bouillon paste
• ½ teaspoon ground cumin
• 3 cups cold leftover cooked white rice
• 1/3 cup salsa lizano
• 1/4 cup finely chopped cilantro

For Serving (Optional):

• warm corn tortillas
• Eggs – scrambled or fried
• fried plantains

US Customary – Metric

Instructions

• Drain black beans, but reserve the bean broth from the can, and set aside.
• Sauté Veggies: Heat a skillet over medium high heat. Add oil. Once hot, add butter, bell pepper, onion and celery and sauté for 5 minutes. Add garlic and cook 1 minute.
• Add salsa lizano, black beans, ¼ cup bean broth from the can, chicken bouillon, and cumin. Simmer for 5-8 minutes, until most of liquid evaporates.
• Add rice and gently fold in to combine. Cook on low for 10 minutes, tossing occasionally by scrapping up from the bottom of the pan and gently flipping it. Taste and season with salt and pepper, if needed. Add cilantro and toss in to combine.
• Serve with a warm tortilla on the side, fried or scrambled eggs, or fried plantains.

Video

Notes

Make Ahead Instructions: Store in the fridge for up to 5 days. To reheat, sprinkle a little water, cover and re-steam on the stove or in the microwave until warmed through.

Freezing Instructions: Place in a freezer safe bag or container and freeze for up to 3 months. Thaw completely in refrigerator before reheating.

Nutrition

Calories: 237kcal | Carbohydrates: 39g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 284mg | Potassium: 218mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1180IU | Vitamin C: 42mg | Calcium: 37mg | Iron: 1mg

I originally shared this recipe May 2022. Updated April 2024.

These easy Air Fryer Meatballs are perfectly crisp on the outside, juicy on the inside, and only take a few minutes to make. Whip together a big batch and keep them in the freezer for a quick weeknight meal.

Want to try more air fryer recipes? Try my Air Fryer Chicken Wings, Air Fryer Sweet Potato Fries, or Air Fryer Chicken Nuggets.

Why I love this recipe:

Best way to cook meatballs: they cook quickly and have the perfect texture.

Meal Prep: The meatballs are freezer friendly and can reheat from frozen in the air fryer. Great for meal prep lunch buddah bowls, or to quickly throw together Swedish Meatballs or Green Curry Meatballs.

How to cook Raw Meatballs in Air Fryer:

Mix Ingredients: Add all meatball ingredients EXCEPT the meat. Stir and rest for 10 minutes so the crackers can soak up the liquid. Add the meat and mix just until combined (don’t over mix).

Form Meatballs: Scoop meat mixture into 15 meatballs, about the size of golf balls, then gently sprinkle them all around with flour.

Air Fry: Preheat air fryer if needed then spray basket with cooking spray and add meatballs in one layer leaving a little space between each. Air fry for 9-11 minutes or until cooked through. Rest for 5 minutes before serving.

Serve or Store leftover homemade air fryer meatballs in the fridge for up to 5 days.

Serve Air Fryer Meatballs with:

• Swedish Meatballs
• Meatball Subs
• Spaghetti sauce and pasta.
• Pink Sauce Pasta
• Mashed Potatoes
• Roasted Veggies

Make Ahead and Freezing Instructions:

To Make Ahead: These homemade air fryer meatballs can be made and shaped one day ahead of time (depending on the freshness of the meat). Keep in an airtight container in the fridge then cook when you’re ready.

To Freeze: for uncooked meatballs, “flash freeze” on a cookie sheet first to prevent them from sticking together. Both cooked and uncooked meatballs freeze well in an airtight container for up to 3 months. Reheat in the air fryer.

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Air Fryer Meatballs

These easy Air Fryer Meatballs are perfectly crisp on the outside, tender on the inside, and only take a few minutes to make.

Course Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 5

Calories 242kcal

Author Lauren Allen

Cost 4

Equipment

• Air fryer

Ingredients

• 1/2 cup crushed saltine crackers
• 1/4 cup low-sodium beef broth
• 2 Tablespoons dried parsley flakes
• 1 large egg , lightly beaten
• 2 teaspoons dried oregano leaves
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes
• 1 pound lean ground beef or ground turkey
• 3/4 cup all-purpose flour , for dredging

US Customary – Metric

Instructions

• Mix Meatball Ingredients: In a large bowl combine all ingredients except for the meat. Stir and rest for 10 minutes so the crackers can soak up the liquid. Add the meat and mix just until combined (don’t over mix).
• Form 15 meatballs about the size of golf balls, and gently sprinkle them all around with flour. Preheat air fryer to 400.
• Air Fry: Spray the basket with cooking spray, add meatballs in one layer leaving a little space between each. Air fry for 9-11 minutes or until cooked through. Rest for 5 minutes before serving.
• Store leftover meatballs in the fridge for up to 5 days.

Video

Notes

Serving Size: 3 meatballs

Make Ahead Instructions: raw meatballs can be made one day ahead of time (depending on the freshness of the meat), stored in an airtight container in the fridge.

Freezing Instructions: for uncooked meatballs, “flash freeze” on a cookie sheet first to prevent them from sticking together. Both cooked and uncooked meatballs freeze well in an airtight container for up to 3 months. Thaw overnight in the fridge, then cook or reheat in the air fryer.

Nutrition

Calories: 242kcal | Carbohydrates: 21g | Protein: 24g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 89mg | Sodium: 399mg | Potassium: 428mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 4mg

I originally shared this recipe January 2022. Updated March 2024.

This easy Pasta Primavera recipe is packed with fresh veggies and a creamy primavera sauce. It’s fresh, healthy, and on your table in just 20 minutes.

If you love pasta, try our Tuscan Chicken Pasta, Pastalaya, Pasta Carbonara, or Peanut Noodles.

Why I love this pasta dish:

• 30 Minute Meal – Less than a half hour and it’s on the table, ready to enjoy. Whipping up a homemade meal doesn’t have to be time consuming or complicated, and it always beats anything from a drive-thru.
• All the Veg – Use your favorite veggies or what you have on hand. I love to add broccolini, bell pepper, snap peas, and cherry tomatoes.
• The Sauce – The sauce is simple and creamy, but not heavy tasting at all. For an even lighter version you can leave the sauce off and toss the pasta and veggies in olive oil, melted butter, fresh parmesan cheese, salt and pepper.

How to make Pasta Primavera:

Cook Pasta until al dente and set aside.

Sauté Veggies in oil with fresh garlic. Cook just until slightly tender.

Make Pasta Primavera Sauce: Add butter, chicken broth, and cream to a pan. Bring to a simmer then stir in cheese. Season with salt and pepper.

Toss: Add cooked pasta and veggies to the pan, toss, and top with fresh basil.

Recipe Variations:

• Add Protein: Feel free to toss in cooked chicken, tofu, or sautéed shrimp.
• Add Veggies: Use whatever you have on hand. Zucchini, squash, and broccoli are all great additions.
• Swap the Noodles: Any type of pasta is great for creamy pasta primavera. I am partial to bite sized pasta like penne, farfalle, or small shells, but use whatever you have on hand.

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Pasta Primavera

This easy Pasta Primavera recipe is packed with veggies and a creamy primavera sauce. It's fresh, healthy, and on your table in just 20 minutes.

Course Main Course

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 5

Calories 461kcal

Author Lauren Allen

Cost 6

Ingredients

• 1 pound penne pasta (or other pasta)
• 1 Tablespoon olive oil
• 1 clove garlic , minced
• 3 to 4 cups chopped veggies of choice (snap peas, broccolini, bell peppers, mushrooms, zucchini, onion, asparagus, peas, spinach, cherry tomatoes)

Sauce: 

• 1 Tablespoon butter
• 2/3 cup low-sodium chicken broth
• 1/2 cup heavy whipping cream (or half and half)
• 1/2 cup freshly grated parmesan cheese ,or more, to taste
• salt and freshly ground black pepper , to taste
• ½ cup fresh basil leaves , chopped, for garnish

US Customary – Metric

Instructions

• Cook Pasta according to package instructions. Set aside.
• Sauté Veggies: Add olive oil to a large skillet over medium high heat. Add garlic and stir for 30 seconds. Add veggies, season them with a little salt and pepper, and sauté for about 2-4 minutes, just until slightly tender. You don't want to cook them too long. Remove to a plate.
• Sauce: Add butter to pan. Add chicken broth and cream and bring to a simmer. Stir in cheese. Season with salt and pepper, to taste. If the sauce seems too thick, add more chicken broth, cream or water, to your liking. 
• Combine: Add cooked pasta and veggies to the pan then toss to combine. Top with fresh basil, if desired.

Video

Notes

Add Protein: Feel free to toss in cooked chicken, tofu, or sautéd shrimp.

Pasta: Any type of pasta will work; I am partial to bite sized pasta like penne, fafalle, ziti, or shells. 

Nutrition

Calories: 461kcal | Carbohydrates: 71g | Protein: 16g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 223mg | Potassium: 283mg | Fiber: 3g | Sugar: 3g | Vitamin A: 242IU | Vitamin C: 0.4mg | Calcium: 136mg | Iron: 1mg

I originally shared this recipe April 2017. Updated April 2021 and March 2024.

This creamy Boursin Pasta recipe is a one pan meal on the table in 20 minutes! It’s fresh, flavorful, and will become a family favorite.

Looking for more pasta recipes? Try Tuscan Chicken Pasta, Pastalaya, Harissa Pasta, or Truffle Mac and Cheese.

Why I love this recipe:

• Less than 30-Minute Meal – Boursin pasta is often my dinner solution on busy nights when I’m short on time and ingredients. It’s one of our favorites!
• Creamy – The boursin cheese makes the sauce so creamy, flavorful, and incredible.
• Picky Eater Approved – Every picky kid (or spouse) will devour this creamy pasta dish. We never have leftovers.

How to make Boursin Cheese Pasta:

Cook pasta in salted boiling water, according to package instructions, until al dente. Drain, but reserve pasta water.

Cook Chicken: Season chicken with salt and pepper. Heat a skillet over medium heat. Once hot, add olive oil. Add chicken and cook until browned, turning once, until cooked through (165 degrees F). Remove to a plate to rest for a few minutes, before chopping into pieces.

Make Boursin Cheese Pasta Sauce: Add butter to pan then fry shallots for 1 to 2 minutes, stirring constantly. Reduce heat to low. Add 1 cup reserved pasta water to the pan and scrape up any browned bits. Whisk in Boursin cheese until melted and smooth.

Assemble: Add cooked pasta and chicken to the pan then toss to evenly coat in sauce. Add a splash of pasta water, if needed, to thin the sauce then season with salt and pepper, if needed. Garnish with fresh parmesan and parsley then serve boursin pasta hot with homemade breadsticks and a wedge salad.

Serve With:

• Roasted Vegetables
• Whole Roasted Cauliflower
• Apple Pecan Salad
• Easy Homemade Breadsticks
• Wedge Salad
• French Green Beans
• Balsamic Roasted Carrots
• Garlic Knots

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Boursin Pasta

This creamy Boursin Pasta recipe is on the table in just 20 minutes! It's easy to make and a family favorite.

Course Main Course

Cuisine French

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 507kcal

Author Lauren Allen

Cost $13

Ingredients

• 1 lb dry farfalle noodles
• 2 Tablespoon olive oil
• 1.5 lbs boneless, skinless chicken tenders
• 2 Tablespoons butter
• 1 shallot , diced
• 2 5 oz packages Garlic Herb Boursin Cheese , cut into pieces
• salt and freshly ground black pepper , to taste
• 1/2 cup freshly grated parmesan cheese
• ¼ cup fresh chopped parsley

US Customary – Metric

Instructions

• Cook pasta in salted boiling water, according to package instructions, until al dente. Drain, but reserve pasta water.
• Cook Chicken: Season chicken with salt and pepper. Heat a skillet over medium heat. Once hot, add olive oil. Once olive oil is hot, add chicken and cook until browned, turning once, until cooked through (165 degrees). Remove to a plate to rest for a few minutes, before chopping into pieces.
• Sauce: Add butter to pan and fry shallots for 1 to 2 minutes, stirring constantly. Reduce heat to low. Add 1 cup reserved pasta water to the pan and scrape up any browned bits. Whisk in Boursin cheese until melted and smooth.
• Serve: Add cooked pasta and chicken to the pan and toss to evenly coat in sauce. Add a splash of pasta water, if needed, to thin the sauce. Season with salt and pepper, if needed. Garnish with fresh parmesan and parsley.

Nutrition

Calories: 507kcal | Carbohydrates: 59g | Protein: 38g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 317mg | Potassium: 626mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 437IU | Vitamin C: 5mg | Calcium: 116mg | Iron: 3mg