½ Cup boursin blend
3 green onions- tops and bottoms, chopped
3 Tablespoons butter
½ teaspoon tarragon
1 Cup skimmed evaporated milk
½ pound fettuccini, cooked al dente
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Sauté green onions in butter until softened. Add the boursin cheese blend and stir until melting begins. Add milk and blend. Reduce for 3 minutes, add tarragon and simmer for 2 more minutes. Pour over hot fettuccini and serve. Variation: Add sea legs for a great seafood treat.