Name: Fettuccine with Chicken, Leeks, and Gorgonzola
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Dry spinach fettuccine - 1 (12 ounce) package; Olive oil, divided - 2 tablespoons; Butter - 1 tablespoon; Skinless, boneless chicken breasts, cut into bite-sized pieces - 2 large; Leeks, chopped, or more to taste - 2 large; Garlic, chopped, or more to taste - 2 cloves; Chicken broth - 1 cup; Heavy whipping cream - 1 cup; Crumbled Gorgonzola cheese - ⅓ cup; Chopped toasted walnuts - ½ cup; Salt and ground black pepper to taste - ½ cup; Chopped fresh parsley for garnish - 1 bunch

Ingredients for - Fettuccine with Chicken, Leeks, and Gorgonzola

1. Dry spinach fettuccine 1 (12 ounce) package

2. Olive oil, divided 2 tablespoons

3. Butter 1 tablespoon

4. Skinless, boneless chicken breasts, cut into bite-sized pieces 2 large

5. Leeks, chopped, or more to taste 2 large

6. Garlic, chopped, or more to taste 2 cloves

7. Chicken broth 1 cup

8. Heavy whipping cream 1 cup

9. Crumbled Gorgonzola cheese ⅓ cup

10. Chopped toasted walnuts ½ cup

11. Salt and ground black pepper to taste ½ cup

12. Chopped fresh parsley for garnish 1 bunch

How to cook deliciously - Fettuccine with Chicken, Leeks, and Gorgonzola

1 . Stage

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and toss with 1 tablespoon olive oil. Set aside and keep warm.

2 . Stage

Heat remaining tablespoon olive oil and butter in a skillet over medium heat. Add chicken and leeks; cook and stir until leeks are tender and chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Pour in chicken broth; continue cooking 2 to 3 minutes more. Pour in heavy cream. Reduce heat; let simmer until thickened, about 5 minutes.

3 . Stage

Stir Gorgonzola cheese and walnuts into the skillet with the chicken; continue to simmer until cheese has melted, 2 to 3 minutes. Season with salt and pepper. Toss with cooked pasta. Top with parsley.