Chicken and leek pasta
Penne in a creamy leek and chicken sauce with a little wholegrain mustard.
- Time30 min
- LevelEasy
- Costabout £1.63 a head
Ingredients
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Method
- 1
Cook the pasta following the pack instructions, keeping a mugful of the water. Drain.
- 2
Heat the oil in a large pan and fry the chicken for 6 minutes until golden and cooked through. Remove.
6 min - 3
Cook the leeks in the same pan for 6 minutes until soft, adding the garlic for the last minute.
6 min - 4
Add the stock, cream and mustard and simmer for 4 minutes.
4 min - 5
Return the chicken, add the pasta and parmesan and toss, loosening with pasta water if needed.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.