Tetrazzini is typically an American pasta dish that has poultry or seafood, mushrooms, cream/butter, and parmesan in the sauce. As if a one-pot meal with minimal clean up wasn’t reason enough to try this, it has a whole block of Boursin in it- can’t go wrong with that, right?!

 Boursin Cheese is made in Quebec, and carries the Canadian Quality Milk logo. Creamy, yet crumbly, this cheese never lasts long if it makes an appearance in the office kitchen- thank goodness cheese knives aren’t usually very sharp! There are six delicious flavours to choose from. Boursin doesn’t disappoint, and it makes a very simple appetizer on its own, in a pinch. If you have a little time, and want an easy appetizer, try cutting the top off of a round of Canadian Brie Cheese, and top it with half a block of Boursin; bake for about 20 minutes, or until bubbly, in a 350F (230C) oven, and serve with crackers.

 Now that September is here, everyone is back in the swing of things. With the start of fall, we can often say goodbye to relaxed meals. Thankfully, with one pot meals we don’t have to bid adios to enjoyable meal prep! These meals are a staple in my household. Even though I don’t have children, I find myself on the go a lot in the evening, so when I can only dirty one dish, that recipe usually makes multiple reappearances in my kitchen.

 This recipe is high in protein so if you like, you can make it into eight servings and enjoy your favourite salad on the side.

 According to Google, this was one of the most popular recipes of 2016, so it must be worth trying!

 What’s your favourite one-pot meal?

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Chicken Tetrazzini
Prep Time
15 minutes
Cook Time
25 minutes


3 tbsp (45 ml) butter
8 oz (250 g) mushrooms, sliced
1 small red pepper, chopped
1 small onion, finely chopped
1 clove garlic, minced
3 tbsp (45 ml) flour
4 cups (1 L) milk
2 tbsp (30 ml) Worchestershire sauce
1/2 tsp (2 ml) salt
freshly ground pepper
8 oz (250 g) extra broad egg noodles
1 pkg (150 g) Boursin Garlic & Fine Herbs
3 cups (750 ml) cooked and cut into bite-size pieces deli chicken
1/2 cup (125 ml) frozen peas
1/2 cup (125 ml) chopped fresh parsley
small fresh basil leaves (optional)
grated Canadian Parmesan


  1. Melt butter in a large saucepan over medium-high heat. Add mushrooms, red pepper, onion, and garlic; cook, stirring about 5 minutes until tender.
  2. Sprinkle with flour and stir. Gradually whisk in milk, then Worcestershire, salt and pepper.
  3. Stirring occationally, bring to a boil. Add noodles; reduce heat to a low boil.
  4. Stirring constantly and around the edges of pan, cook until pasta is tender, about 7 minutes.
  5. Stir in chunks of Boursin, then chicken, peas, and parsley. Stir until chicken is hot and Boursin is melted.
  6. Serve sprinkled with basil and parmesan.