Reviewed: Dec. 29, 2010

Quick and easy. I have made this 3 times now, and actually prefer making it with the Herb and Garlic Boursin, not the pepper Boursin, but both are quite tasty. I made it almost exactly as the recipe states, with the only adjustment being the Herb and Garlic boursin, and I use less portobello mushrooms, because they can be expensive.

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Reviewer:

ARCTICWOLF

Cooking Level: Intermediate

Reviewed: Dec. 18, 2010

This recipe is a keeper. The whole family loved it and it was quick & easy to make.

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Reviewer:

LoriDarlin

Cooking Level: Expert

Reviewed: Oct. 22, 2010

Sooooo good! Instead of making it with the pasta and asparagus, I made the sauce, using 1/2 the amount of chicken broth and 3/4 of the package of boursin cheese to make it a little thicker. Then I seasoned and baked chicken breasts and put the mushroom boursin sauce on top. I also made some mashed potatoes and grilled the asparagus. AMAZING! My husband is an executive chef and he said it put him in a "food buzz"! Definitely a gourmet recipe!

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Reviewer:

saraaaaaaaa

Reviewed: Oct. 21, 2010

This is an amazing dish! I didn't add the salt and it still turned out really well. I cook the asparagus in a Ziploc Steamer bag in the microwave for about a minute and a half, then just stir it into the sauce & pasta (I prefer my asparagus really crunchy). This is absolutely delicious.

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Reviewer:

Dani

Reviewed: Sep. 7, 2010

Delicious!! Though the cheese was hard to find.

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Reviewer:

bethyroonie

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Sep. 2, 2010

Pretty bland. Yes an easy recipe, but defintly not gourmet or resturant quiality. I added chopped asparagus with the mushrooms and two cloves of chopped garlic. After cooking i defintly needed to add a few scoops of cornstarch to thicken. Even after adding the garlic and some parmesean cheese i still found this quite bland.... it would be good if you enjoy generic alfredo type pastas. I'll save my boursin for something better!

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Reviewer:

Ali

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Aug. 28, 2010

I REALLY enjoyed this! We even had seconds, which is a rarity in my house. The flavors that the Boursin cheese adds to the dish is just wonderful. When I made the dish I had just run out of mushrooms - if I enjoy it so much without the mushrooms, I can only imagine how much better it would be with the addition of the mushrooms. Thanks for sharing this recipe, I would have never thought to use Boursin in a cream sauce.

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Reviewer:

alison.allen

Cooking Level: Intermediate

Home Town: Mahtomedi, Minnesota, USA

Living In: Seattle, Washington, USA

Reviewed: Aug. 17, 2010

This was good, average. The sauce was indeed very light, and I even cut down on the broth. I would recommend reducing the broth more before adding the cheese. The cheese melts quickly and becomes very thin when mixed with the broth. I made mine with chicken as well.

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Reviewer:

Meandmsjones

Cooking Level: Intermediate

Home Town: Minocqua, Wisconsin, USA

Reviewed: Aug. 8, 2010

This was very good. I made mine using vegetable broth, (vegetarian daughter) and used tortellini. Cannot get enough cheese. I buy the 3 pk of Boursin @ Costo for about $7 and use it all of the time. I threw in some fresh spinach leaves at the end. A hearty crusty bread and salad rounded this out nicely. I can see adding some grilled chicken or thin sliced left over sirloin to satisfy the meat eaters.

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Reviewer:

Ms. gayle

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Des Moines, Iowa, USA

Reviewed: Jul. 6, 2010

Yum! This is like a super quick mac n cheese. I made this to clear out the fridge and so subbed quartered cherry tomatoes (cooked with the mushrooms) for the asparagus. Also added one green onion, one clove of garlic, and a little crushed red pepper. Turned out great!

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