Name: Creamy Chicken and Leek Pasta
Total time: 25 min
Yield: 4 servings
Cuisine: italian
Ingredients: 300 g penne pasta; 400 g chicken breast, diced; 2 leek, sliced; 2 cloves garlic, minced; 200 ml double cream; 100 ml chicken stock; 40 g grated parmesan; 2 tbsp olive oil; to taste salt and black pepper

Ingredients

4 servings

300 gpenne pasta
400 gchicken breast, diced
2leek, sliced
2 clovesgarlic, minced
200 mldouble cream
100 mlchicken stock
40 ggrated parmesan
30 mlolive oil
to tastesalt and black pepper

Nutrition

Per serving · 4 servings total

650kcal

38gProtein

60gCarbs

28gFat

3.5gFibre

195 kcal / 100g

Allergens

GlutenDairy

Steps

1Bring a large pot of salted water to the boil and cook the penne according to packet instructions.
2Meanwhile, heat the olive oil in a large frying pan over medium-high heat and fry the diced chicken for 5 minutes until golden.
3Add the sliced leeks and garlic to the pan and cook for another 4 minutes until the leeks are soft.
4Pour in the chicken stock and double cream, then simmer for 3 minutes until slightly thickened.
5Stir in the grated parmesan and season with salt and pepper.
6Drain the pasta and toss it through the creamy chicken sauce.
7Serve immediately in warm bowls with extra parmesan if desired.