Provençales pastas with leeks

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 30
Baking 15
Portions 6
Freezing No


  • 7 to 8 garlic cloves
  • 3 chicken breasts
  • 2 packages of 250 gr (6 cups) of Les Cultures de chez nous sliced leeks
  • 1/2 can of sliced black olives
  • 125 ml (1/2 cup) of dried tomatoes
  • 30 ml (2 tablespoons) of olive oil
  • 1 package of Prestigio pesto
  • 560 gr (1,2 pound or 1 1/2 can) of spaghettini pastas
  • Crumbled goat cheese up to taste
  • Salt and pepper
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  • Cook pastas and drain. Slice chicken breasts into fine strips. Chop garlic. Brown chicken into olive oil for 5 minutes. Season. Add garlic for the last minute of cooking. Set aside.
  • Slice dried tomatoes in two. Brown Les Cultures de chez nous sliced leeks, sliced black olives and dried tomatoes for 4 minutes. Add pesto then heat. Add chicken and pastas. Add crumbled goat cheese. Serve.

Chef's notes

Serve with a green salad and a good white wine.