Do you like to stick with the classics but feel like you never have the time? We've streamlined this classic pasta recipe just for you.
Equipment
Large Saucepan
Cutting Board
Large Pasta Dish
Ingredients
3 tbsp (45 mL) butter
8 oz (250 g) mushrooms, sliced
1 small red pepper, chopped
1 small onion, finely chopped
1 clove garlic, minced
3 tbsp (45 mL) all-purpose flour
4 cups (1 L) milk
2 tbsp (30 mL) Worcestershire sauce
1/2 tsp (2 mL) salt
Freshly ground pepper
8 oz (250 g) extra broad egg noodles
150 g pkg Boursin Garlic & Fine Herbs
3 cups (750 mL) cooked and cut into bite-size pieces deli chicken
1/2 cup (125 mL) frozen peas
1/2 cup (125 mL) chopped fresh parsley
Small fresh basil leaves (optional)
Grated Canadian Parmesan
Directions
Melt butter in a large saucepan over medium-high heat. Add mushrooms, red pepper, onion and garlic; cook, stirring about 5 min until tender.
Sprinkle with flour and stir. Gradually whisk in milk then Worcestershire, salt and pepper. Stirring occasionally, bring to oa boil.
Add noodles; reduce heat to a low boil. Stirring constantly and around edges of pan, cook until pasta is tender, about 7 min.
Stir in chunks of Boursin, then chicken, peas, and parsley, stirring until chicken is hot and Boursin is melted. Serve sprinkled with basil and Parmasan.
Cooking Tip: When washing mushrooms, don’t soak in water, simply wipe with a damp paper towel.
This easy and delicious snack is the perfect balance of sweet, savoury, and cheesy goodness. The ultimate snack for any time of day. Recipe created by Chef Ned Bell.
Fuel up for your next activity with this simple yet delicious meal-on-the-go. Once you have your oatmeal base, you can easily adjust the toppings and sweetener to taste and enjoy a delicious, satisfying boost anytime. Recipe created by Chef Ned Bell.