Nutrition balance score
Unbalanced
Glycemic Index
47
Low
Glycemic Load
37
High
Nutrition per serving
Calories1200.2 kcal (60%)
Total Fat80.5 g (115%)
Carbs71 g (27%)
Sugars4.3 g (5%)
Protein49.4 g (99%)
Sodium1274.9 mg (64%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
6 ozdry pasta
penne or rigatoni work well
1 tablespoonolive oil
8 ozchicken
shredded, or can use shrimp
salt
to taste
black pepper
to taste
2cloves garlic
minced
½ teaspoonitalian seasoning
½ cupchicken broth
½ cupheavy cream
1 x 5.2 ozGarlic & Fine Herbs Boursin cheese
package, about 1/2 a standard 10 oz size
½ cupmozzarella
freshly grated
2 tablespoonsgrated parmesan
sun dried tomatoes
Optional, or mushrooms
artichoke heart
olive
fresh parsley
for garnish
Instructions
Step 1
Preheat oven to 375°F (190°C). Lightly grease a small baking dish.
Step 2
Cook pasta in salted water until just al dente. Drain and set aside.
Step 3
Make the sauce:
Step 4
In the same skillet, sauté garlic for 30 seconds.
Step 5
Add chicken broth and let simmer 2–3 minutes.
Step 6
Stir in heavy cream and Boursin cheese.
Step 7
Whisk until smooth and creamy. Add Italian seasoning. Can add any or all: sun dried tomatoes, artichoke heart, olive, mushrooms
Step 8
Combine:
Step 9
Add cooked pasta and chicken back into the skillet. Toss to coat.
Step 10
Bake:
Step 11
Transfer to baking dish.
Step 12
Sprinkle mozzarella and Parmesan on top.
Step 13
Bake 15–20 minutes until bubbly and lightly golden.
Step 14
Garnish & serve with parsley and extra Parmesan if desired.
Step 15
Swap chicken for shrimp
Notes
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