CHICKEN AND LEEK PASTA

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Chicken and Leek Pasta image

This creamy chicken and leek pasta recipe is rich and filling, but the best part is how easy and quick it is! Also a great way to feed three vegetables to kids and picky adults.

Provided by SPARKLYSCOTTY

Categories     Main Dishes     Pasta

Time 35m

Yield 2

Number Of Ingredients 10

1 medium zucchini, peeled
1 medium carrot
1 tablespoon salted butter
½ pound chopped boneless chicken breast
1 medium leek, sliced
2 cups chicken broth, divided
1 cup heavy cream
¼ cup white wine
ground black pepper to taste
4 ounces tagliatelle pasta

Steps:

  • Use a vegetable peeler to peel zucchini and carrot into fine slices. Cut slices lengthwise into thin ribbons, similar to the tagliatelle; set aside.
  • Melt butter in a frying pan over medium heat. Add chicken and fry until seared, 3 to 4 minutes. Add leeks and continue to fry until softened, about 3 minutes.
  • Add 1 cup chicken broth, cream, white wine, and pepper. Bring to a simmer and cook until sauce thickens, 6 to 8 minutes. Keep warm.
  • Meanwhile, bring remaining chicken broth to a boil in a saucepan. Add vegetable ribbons and tagliatelle. Cook at a boil until tagliatelle is tender yet firm to the bite, about 8 minutes.
  • Drain tagliatelle and serve, adding warm chicken-leek mixture on top.

Nutrition Facts : Calories 876 calories, Carbohydrate 58.6 g, Cholesterol 242.9 mg, Fat 54.4 g, Fiber 4.6 g, Protein 35.3 g, SaturatedFat 32 g, Sodium 1341.8 mg, Sugar 8.4 g

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