• One 250 gr package (3 cups) Les Cultures de chez nous sliced leeks
  • 1 Tbsp. butter
  • 1 chicken breast, skinned, boned and cut in strips
  • 1/2 cup dry white wine
  • 1 Tbsp. fresh tarragon, chopped
  • 1 ½ cup hot chicken stock
  • 1 Tbsp. corn starch
  • 3 Tbsp. cold water
  • 1 Tbsp. fresh parsley, chopped
  • 4 portions of penne or rigatoni pasta, hot
  • Salt and pepper
LeeksFind our bag in yourlocal grocery store


  • Melt butter in a sauté pan, over medium heat. Add leeks and chicken. Salt, pepper, cover and cook 5 minutes over low heat. Uncover and add wine and tarragon. Cook 3 minutes at low heat.
  • Add chicken stock, salt, pepper and simmer 3 minutes. Mix corn starch with cold water. Add to sauce and bring to a boil for 1 minute. Pour mixture in a bowl, add parsley and hot pasta. Stir well and serve.

Chef's notes