Boursin Cheese Alfredo with Mushrooms and Sundried Tomatoes

 

You'll need a large skillet with a flat bottom, like a ceramic-coated cast-iron one. 

The best part about this recipe is that you don't have to chop onions. And it tastes delicious. It has fresh mushrooms, spinach, and sundried tomatoes. 

It goes AMAZINGLY with Italian Fried Chicken. 

Serves 4 (doesn't keep well leftover).

Ingredients:

• 1 pound Ditalini pasta. 
• 4 cups or 2 bottles Aquafina. 
• 8.5 ounce jar sundried tomatoes (julienned). 
• 2 cups fresh spinach . 
• 1 pound fresh mushrooms. 
• 1 package herbed Boursin cheese. 
• 2 regular containers grated parmesan cheese (Bella Rosa). 
• 1/2 tsp ground black pepper. 
• 1/2 - 1 tsp salt. 
• 1/2 tablespoon garlic powder. 
• 4 tablespoons butter (divided). 

Prep:

1. I like to start the prep between rounds of frying however much chicken will fit in my oil-pan. 
2. Rinse all of the mushroooms, one-by-one, and scrub them with your hands. Toss them into a large bowl.
3. With a cutting board, and sharp knife, pop the stems off one mushroom at a time, and slice the cap, and stems. These will fill 2 large deli containers. Set aside. 
4. open the jar of sundried tomatoes, and drain the oil. It's okay if about 1 tbsp of oil is still in there. it glazes the pasta later. 
5. rinse spinach well, and fish out any wilted pieces. drain and transfer to a large deli container. 
6. get your boursin cheese ready by opening the container. Do the same with the 2 containers of Bella Rosa. 
7. Measure out the garlic, pepper and salt, and store in a small deli container. Set aside. 
8. get out your bottles of Aquafina, as well as the box of Ditalini pasta. Set aside. 
9. cut butter into tablespoons. 

Directions:

1. Heat 1 tbsp of butter and all of the mushrooms over medium-high (6) heat for 4 minutes. stir occasionally. 
2. reduce heat to medium-low (3) and cook for 4 more minutes. stir occasionally. 
3. add spinach and cook for 1 more minute, stir regularly. 
4. add water and turn heat back up to medium-high (6). 
5. Once the water starts to boil, add Ditalini and cook for 2 minutes. Stir often. 
6. reduce heat to medium-low and cook for 8 more minutes, stirring often. 
7. add spices and remaining 3 tbsp butter, and Boursin cheese. Stir well until melted. 
8. turn off heat and add parmesan cheese. stir until melted. 
9. add sundried tomatoes. stir.