Boursin macaroni and cheese. It has changed my life. This pasta is our favorite weeknight side and I’m always changing the protein to go with it. Last week I asked AI to give me the best blackened chicken recipe and…it did 🤭. 3/4 pound pasta (I prefer gemelli) 4 Tbs butter 6 cloves garlic minced 1 cup milk 1/2 cup half and half 1 cup reserved pasta water 1.5 tsp chicken buillion 1 block Boursin cheese - Boil pasta until al dente, drain, reserving water, and set aside. - Melt butter then sauté garlic. Add milk, half and half, reserved pasta water and buillion, let simmer for 10 mins. Add cheese and whisk until melted. Add pasta, heat through then let stand for 5-10 mins before serving to thicken, stirring often. S&P to taste. If needed, add a little more reserved pasta water to make creamy. . AI Blackened Chicken 1 teaspoon kosher salt 2 tablespoons paprika 1 tablespoon dried thyme 1 tablespoon onion powder 1 tablespoon garlic powder ¼ teaspoon cayenne pepper 4 boneless, skinless chicken breasts 2 tablespoons avocado oil[1] - Preheat your oven to 450°F. In a small bowl, mix the kosher salt, paprika, thyme, onion powder, garlic powder, and cayenne pepper. - Brush the chicken breasts with oil on both sides, then sprinkle both sides with the seasoning mixture, pressing with your fingers to help the coating adhere. - Heat a large cast-iron skillet over high heat until smoking hot, about 5 minutes. Add the chicken breasts and cook for 30 seconds on each side to blacken. - Place the skillet in the oven to finish cooking for 10-12 minutes, or until the internal temperature reaches 165℉ and the juices run clear when pierced with a fork. Remove the chicken and allow it to rest for 5 minutes before slicing and serving. LTKHome LTKFindsUnder100 LTKFamily