Name: Chicken and Leek Pasta
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Zucchini, peeled - 1 medium; Carrot - 1 medium; Salted butter - 1 tablespoon; Chopped boneless chicken breast - ½ pound; Leek, sliced - 1 medium; Chicken broth, divided - 2 cups; Heavy cream - 1 cup; White wine - ¼ cup; Ground black pepper to taste - ¼ cup; Tagliatelle pasta - 4 ounces

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken and Leek Pasta

1. Zucchini, peeled - 1 medium

2. Carrot - 1 medium

3. Salted butter - 1 tablespoon

4. Chopped boneless chicken breast - ½ pound

5. Leek, sliced - 1 medium

6. Chicken broth, divided - 2 cups

7. Heavy cream - 1 cup

8. White wine - ¼ cup

9. Ground black pepper to taste - ¼ cup

10. Tagliatelle pasta - 4 ounces

How to cook deliciously - Chicken and Leek Pasta

1. Stage

Use a vegetable peeler to peel zucchini and carrot into fine slices. Cut slices lengthwise into thin ribbons, similar to the tagliatelle; set aside.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Drain tagliatelle and serve, adding warm chicken-leek mixture on top.