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.