Creamy chicken and leek pasta
Soft, sweet leeks, chicken and a little cream tossed with pasta and brightened with lemon.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4 people
Ingredients
Quantities adjust to the number of servings.
- Penne (dried)350 g
- Sunflower oil1 tbsp
- Chicken breast400 g
- Leek2
- Garlic2 cloves
- Single cream150 ml
- Lemon½
- Parmesan20 g
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Cook the pasta in salted water and save a mugful of the cooking water.
Meanwhile, dice the chicken, season and fry it in the oil for 5 minutes until golden. Lift out.
In the same pan, cook the thinly sliced leeks with a pinch of salt over a medium heat for 6–8 minutes until soft and sweet. Add the crushed garlic for 30 seconds.
Pour in the cream, return the chicken and toss in the pasta with enough cooking water to make it silky. Serve with lemon juice, pepper and grated Parmesan.