• One 250 gr package (3 cups) Les Cultures de chez nous sliced leeks
  • 2 skinless, boneless chicken breasts sliced into strips
  • 375 ml (1 1/2 cups) gluten free chicken broth
  • 15 ml (1 tbsp) butter
  • 125 ml (1/2 cup) dry white wine
  • 30 ml (2 tbsp) fresh chopped tarragon
  • 30 ml (2 tbsp) fresh chopped parsley
  • 125 ml (1/2 cup) sour cream
  • Zest of one lemon
  • Salt and pepper (gluten free)
  • 15 ml (1 tbsp) corn starch
  • 30 ml (2 tbsp) cold water
  • 250 gr rice or quinoa pasta
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  • In a casserole, melt the butter and brown the leeks and chicken. Salt and pepper. Cover and cook for 5 minutes over gentle heat. Add the wine. Stir well and add the tarragon. Continue cooking for 3 minutes.
  • Add the chicken broth. Mix the cornstarch and water and blend it into the sauce. Bring to a boil and stir well until the sauce thickens. Lower the heat, add the sour cream, lemon zest and parsley. Set aside.
  • Cook the pasta according to the makers instructions. Drain.
  • Prepare they servings and garnish with parmesan.

Chef's notes

Nutritional note:

Quinoa pasta adds fibre to this dish and remains firmer than rice pasta which tends to become pasty quickly if a little overcooked.

N.B. The recipes shown here are gluten free but care must be taken when buying condiments, broths and spices to be sure that they do not contain gluten or traces of it. Contact the Quebec Coeliac Disease Foundation or the Canadian Coeliac Disease Association to learn about ingredients which may contain gluten, or be contaminated by it. and