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
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
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.