This dish is so satisfying and simple to make. The Boursin cheese adds a wonderful flavor and the fresh veggies lighten it up. No side dishes are required for this tasty meal.
6 oz. uncooked fettuccini
2/3 lb. boneless chicken breasts, cut into cubes
1 cup fresh sugar snap peas, sliced on the bias into 2″ pieces
1 large garlic clove, minced
2 T butter
3/4 cup grape tomatoes
1 t all-purpose flour
1/4 t kosher salt
2/3 cup half and half cream
2 1/2 oz. basil and chive Boursin cheese
2 T minced fresh parsley
Cook fettuccini according to directions on package.
In a large skillet over medium high heat, melt butter and sauté the chicken, peas and garlic, stirring often, until chicken is cooked through.
Add tomatoes and sauté 2 minutes longer. Combine the flour, salt, pepper and cream and stir into the chicken mixture. Bring to a boil and cook, stirring constantly, for 1-2 minutes or until thickened. Stir in Boursin and parsley and cook, stirring, until the cheese is melted. Toss with fettuccini or serve, spooned over, fettuccini.