Creamy Chicken, Brussels Sprouts & Mushrooms One-Pot Pasta - Eric Anwiler (Eating Well)

8 ounces whole-wheat linguine or spaghetti
1 pound boneless, skinless chicken thighs
4 cups sliced mushrooms
2 cups sliced brussels sprouts
1 medium onion, chopped
4 cloves garlic, thinly sliced
 1/2 container Boursin cheese
1¼ teaspoons dried thyme
¾ teaspoon dried rosemary
¾ teaspoon salt
4 cups water
2tbsp fresh chives 

Combine pasta, chicken, mushrooms, brussels sprouts, onion, garlic, Boursin cheese, thyme, rosemary and salt in a large pot. Stir in water. Bring to a boil over high heat. Boil, stirring frequently, until the pasta is cooked and the water has almost evaporated, 10 to 12 minutes. Remove from heat and let stand, stirring occasionally, for 5 minutes. Serve sprinkled with chives