Creamy Chicken & Leek Pasta

I don’t know about you, but sometimes, when looking for a recipe online, I end up being annoyed at having to read through long stories and chitchat before finally reaching the actual recipe. I have thus decided that, unless I have something interesting to say, I’ll just cut straight to the chase. So, here goes:

Ingredients (2 servings)

150g chicken breast

1 leek

150ml heavy cream (or vegan alternative for a lighter version)

100ml chicken broth

50ml creme fraiche (or vegan alternative for a lighter version)

splash of white wine

juice from half a lemon

salt, pepper, nutmeg

50g grated parmesan

grated cheddar to serve

200g spagetti or other pasta

Directions

Dice the chicken breast into 1cm cubes.

Chop the leek into thin rings.

Heat some oil in a pan and fry the chicken until lightly browned, then remove and set aside.

Cook the pasta according to the instructions.

Add some more oil to the same pan and fry the leek until soft. Deglaze with a splash of white wine.

Add the chicken, the broth, the lemon and the cream, season with salt, pepper and nutmeg, then stir in the parmesan. Leave to simmer for a few minutes.

Drain the cooked pasta, then add it to the pan and stir until it is covered with cream sauce.

Add some more pepper, stir in some cheddar and serve immediately.

Published by Kat

A language nerd by profession, I love messing about in my kitchen, whether it is chopping potatoes into impossibly thin slices, folding fatty meat into small dumplings, frying the hell out of innocent vegetables (Chinese style) or just baking more bread and cake than anyone could possibly ever eat. 因美而喜,因食而幸. I am not sure if it's therapy or if therapy is what I need, but it sure makes me happy.

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