It’s no secret by now, you all know exactly how much I love a good pasta dish. Carbonara is my absolute favourite by far. A good carbonara should be quick, easy and taste good. No matter what you have in, there is always something to knock up a quick sauce with! Today was no exception! It’s cold, it’s been pouring down for the majority of the day and I needed comfort food. It just had to be something cheesy with pasta. I’d taken a delivery today of Boursin cheeses so I knew straight away it would involve one of the flavours! I already had a couple of mushrooms, some smoked bacon rashers, an onion and 2 small chicken breasts in the freezer. Some kind of Carbonara was definitely on my mind.
Boursin is great for making pasta sauces in super quick time. Just add it to a pan and wait for it to melt! Yes, it’s lazy but it’s effective and it tastes good so it’s allowed. It’s another great pasta comfort food. It doesn’t matter what the weather is doing, you can always find an epic pasta dish to make you feel good. My sun-ripened tomato carbonara with chicken & bacon is perfect for a cold, grey day but it can also be enjoyed in the hot sunshine too as the boursin doesn’t make a heavy creamy sauce like a carbonara with egg and cream. It contains less calories too which is always a bonus. It makes me feel less guilty about eating a massive portion.
- 2 x small chicken breasts (cut into small chunks)
- 2 x rashers of smoked back bacon (cut into thin strips)
- 1 x medium red onion (diced)
- 1 x pack of Boursin with sun-ripened tomatoes, onion & chives
- 1 x glass of white wine
- 400g pasta
- 2 x closed cup or chestnut mushrooms (diced)
- Fry the chicken & bacon in a little oil until the chicken is cooked through with a golden colour and the bacon is crispy
- Add the onions and cook until translucent then remove everything from the pan and drain off any oil
- Add the Boursin to the pan with the white wine and cook on a low heat until the alcohol is cooked off and the Boursin is totally melted
- Add the chicken, bacon & onion back to the pan, along with the mushrooms and leave to cook on a low heat until the pasta is cooked
- Cook the pasta as per instructions but less a couple of minutes so it doesn't overcook in the sauce
- Once cooked and drained, toss the pasta in the sauce
- Serve with a crusty garlic bread (and salad if it takes your fancy!)
I was sent a parcel of Boursin cheese in all available flavours to be creative in the kitchen and this is one of the things I came up with!
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