Creamy Boursin, Broccoli and Blue Cheese Farfalle (serves 2)
440g broccoli florets
350g Boursin Cuisine Garlic and Herb
125g leftover roast chicken
70g blue cheese, finely diced
Salt and pepper to taste
60g walnuts, roughly chopped
1) Bring a large pan of salted water to the boil. Boil the farfalle according to instructions, adding the broccoli to the pan 4 minutes before the end. Drain and set aside.
2) Put the cooked pasta/broccoli, boursin cuisine, chicken and blue cheese in a large saucepan on a high heat. Stir until the blue cheese has melted, and everything is well combined. Season to taste and serve, with the chopped walnuts on top.