Creamy Pork and Egg Noodles
For this easy meal, ground pork is browned with some mushrooms before stirring in broth and scraping up all the savory bits. Cooking the noodles in this saucy mix ensures that they are deeply flavorful from the inside out. Just at the end, Boursin cheese is added, delivering quintessential creaminess and complex herby flavor from one ingredient.
Ingredients
- 1 tablespoon mild vegetable oil
- 1 pound ground pork
- 8 ounces cremini or white mushrooms, trimmed and sliced thin
- 1/2 teaspoon table salt, plus more if needed
- 4 cups canned chicken broth or homemade chicken stock
- 8 ounces (4 cups) wide egg noodles
- 1 package (5.2 ounce) Boursin Garlic & Fine Herbs cheese, crumbled
- Freshly ground black pepper
Instructions
- In a Dutch oven over medium-high heat, warm the oil until just smoking. Add pork, mushrooms, and salt and cook until liquid has evaporated and pork is beginning to brown, 10 to 15 minutes.
- Stir in broth, and use a wooden spoon to scrape up any browned bits and bring to a simmer. Stir in noodles, cover, and cook, stirring occasionally, until noodles are just tender, about 10 minutes.
- Remove from the heat, stir in Boursin cheese until well combined, then let sit until slightly thickened, 5 to 10 minutes. Stir to recombine, season with salt and pepper to taste, and serve.
Nutrition
Serving: 1portion | Calories: 719kcal | Carbohydrates: 46g | Protein: 36g | Fat: 43g | Saturated Fat: 20g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 668mg | Fiber: 2g | Sugar: 4g