Ingredients:

  • 1 wheel (5.2 oz / 148 g) Boursin Garlic & Fine Herbs cheese
  • 2 cups (300 g) cherry tomatoes
  • 4 cloves (20 g) garlic, peeled and smashed
  • 1 tbsp (15 ml) extra-virgin olive oil
  • ½ tsp (2 g) cracked black pepper
  • 12 oz (340 g) whole-wheat penne
  • 3 cups (90 g) fresh baby spinach
  • ½ cup (120 ml) reserved pasta water
  • ¼ cup (15 g) fresh basil leaves, torn
  • 1 lb (450 g) chicken breast, cut into 1-inch bite-sized pieces
  • ½ tsp (2 g) salt

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Place the Boursin cheese wheel directly in the center of a 9x9 inch baking dish.
  3. Scatter the cherry tomatoes and smashed garlic cloves around the cheese.
  4. Drizzle the olive oil over the tomatoes and garlic, and sprinkle with black pepper.
  5. Roast in the oven for 25–30 minutes until tomatoes are blistered and the cheese is softened and golden.
  6. While the vegetables roast, boil a large pot of salted water and cook the whole-wheat penne according to package directions.
  7. If using chicken, sauté the breast pieces in a separate pan until golden and cooked through.
  8. Before draining the pasta, reserve ½ cup (120 ml) of the starchy pasta water.
  9. Drain the pasta and set aside.
  10. Using a spatula, mash the roasted Boursin, tomatoes, and garlic together in the baking dish until a smooth, creamy sauce forms.
  11. Slowly whisk in the reserved pasta water until the sauce reaches a glossy, pourable consistency.
  12. Fold in the cooked pasta, sautéed chicken, baby spinach, and fresh basil leaves until well combined.