Garlic Boursin and Lemon Linguini with Grilled Chicken and Gruyere
Garlic Boursin and Lemon Linguini with Grilled Chicken and Gruyere is the ultimate pasta bowl for cream, citrus and cheese lovers.
- 4 chicken breasts
- 400 g linguini
- 2 tbsp butter
- 1 garlic and fine herb boursin
- 1/4 cup chicken stock
- 1/4 cup cream
- 1/4 cup white wine
- zest from one lemon
- 1 lemon juiced
- 1/4 cup gruyere shredded
- salt and pepper to taste
Roast chicken breasts on the barbecue and let rest in the kitchen.
Bring a large pot of salted water to boil and cook linguini until al dente. Strain before adding to your sauce.
In a large saucepan add butter, chicken stock, cream and white wine, stirring over medium heat for 5 minutes until slightly reduced. Add lemon zest and juice, whisking together to incorporate fully. Add boursin cheese and stir for 2-3 minutes until fully incorporated into your sauce. Add salt and pepper to taste.
Separate pasta into bowls, topped with thinly sliced chicken and top with shredded gruyere cheese.
Calories: 512kcal | Carbohydrates: 50.5g | Protein: 25.9g | Fat: 21.8g | Saturated Fat: 12.6g | Cholesterol: 95mg | Sodium: 292mg | Potassium: 279mg | Fiber: 1.5g | Sugar: 2.9g | Calcium: 76mg | Iron: 1mg