Viral Creamy Boursin Tomato Sauce

Here’s a fantastic, creamy, Boursin and tomato sauce that is baked in the oven. It’s a variation on the viral feta/tomato sauce, but I like Boursin much better than feta so that’s why I’m sharing this version. Just toss the sauce ingredients together in a casserole dish, pop it in the oven for about 30 minutes, and give it a stir with some freshly torn basil leaves. You won’t believe how good it is. I like to use it to top a bowls of perfectly cooked pasta or spoon it over grilled chicken breasts. Really yummy stuff - enjoy!

I’ve made this sauce with a couple of different Boursin flavors, but garlic and fine herbs is my favorite.

The photos I’m sharing were taken when I was feeding a crowd so it’s a double recipe. I’ll share the single recipe below.

Bake for about 30 minutes, until the cheese is melted and the tomatoes start to burst open.

I like to simply stir this sauce together before serving, but you can blend it smooth if you like. An immersion blender works especially well for this job. If you do blend the sauce, hold off on adding the fresh basil until after blending.

Items used to make this recipe:

(affliate links)

• Boursin Garlic and Fine Herbs cheese (5oz) https://amzn.to/42Ne0UV

• casserole dish https://amzn.to/3QficFn

• immersion blender https://amzn.to/3CJPPw3

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Creamy Boursin Tomato Sauce

makes enough to dress 1/2 pound of pasta, or 4-6 chicken grilled breasts

Printable Recipe

Ingredients

• 5 ounce package of Boursin cheese, garlic and fine herbs flavor

• 1 pound really ripe small tomatoes (like grape, cherry, or cocktail tomatoes)

• 1/4 cup chopped red onion (or shallots)

• 3 cloves minced garlic

• 2-3 tablespoons extra virgin olive oil

• 1/4 teaspoon kosher salt

• 1/4 teaspoon freshly cracked black pepper

• 1/4 teaspoon crushed red pepper flakes (or to taste)

• 1/2 cup freshly torn basil leaves

Directions

1. Preheat oven to 400F and place rack in center position.

2. Unwrap cheese and place in center of a medium casserole dish.

3. Add tomatoes, chopped onion, and minced garlic around cheese.

4. Drizzle olive oil over cheese and veggies.

5. Sprinkled salt, pepper, and crushed red pepper flakes evenly over all.

6. Bake, uncovered, for 30 minutes, until the cheese starts to brown and the tomatoes show signs of bursting open.

7. remove from oven and give everything a good stir (or blend, if desired). Stir in freshly torn basil leaves and serve immediately over cooked pasta or chicken (see pasta or chicken amounts in the notes below).

Notes

• Use the sweetest tomatoes you can find - I promise, you’ll be happy you did.

• If you have to use a different flavor of Boursin cheese, add a tablespoon of dried Italian seasoning before baking.

• The recipe above makes enough for 1/2 pound of pasta or 4-6 cooked chicken breasts.

• To double the recipe, bake in a 9x13-inch baking dish.

Chicken Vegetable Soup

Homemade chicken noodle soup is a go-to in our home, but every now and then I like to really amp up the veggie content for an extra boost of fiber, vitamins, and minerals. If you have a mandolin slicer (or great knife skills), slice the carrots and celery thin to speed up the cooking process.

Chicken Vegetable Soup

makes 8-10 hearty servings

Printable Recipe

Ingredients

• 8 cups chicken stock (try my delicious homemade recipe)

• 2 cups cooked chicken, shredded or cubed

• 1 small zucchini, cut into small pieces

• 1 cup peas, fresh or frozen

• 1 cup corn kernels, fresh or frozen

• 1 cup chopped cauliflower (small pieces)

• 1 cup cut green beans (small pieces), fresh or frozen

• 1 cup thinly sliced carrots, fresh

• 1 cup thinly sliced celery, fresh

• chopped scallions for garnish

• chopped parsley for garnish

• cooked sturdy, Kluski-style noodles (or any pasta)

• salt and papper to taste

Directions

1. Place everything except the noodles and scallions in an 8-qt or larger stockpot; bring to a boil, then reduce and simmer for 20-30 minutes.

2. Taste and season with salt and pepper if needed.

3. Place cooked noodles in bowl, top with hot soup and garnish with sliced parsley and scallions.

Notes

• For the chicken, use white or dark meat. Any cooked chicken will work - roasted, rotisserie, canned, thawed… whatever you have.

• Feel free to use fresh or frozen peas, corn, and green beans. I always keep a supply of these veggies in the freezer. No need to thaw before adding. Okra is another veggies that freezes very well. I didn’t have any this time, but okra, kale, and spinach are more veggies that I often keep in the freezer and any (or all) would have been a great additions this soup.

• I like to use thick, Polish or Amish-style noodles in my soups and stews. Because they’re so dense and sturdy, they hold up really well without becoming mushy. For best results, I cook them separately and add to bowls upon serving. Because these noodles are so sturdy, they will retain their texture fairly well for a day or two when mixed into the soup. Look for Kluski noodles.