Chicken and leeks pastas

Author: Les Cultures de chez nous
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Pâtes aux poireaux et au poulet
Preparation 20
Baking 15
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 2 chicken breast, without skin, boneless and into strips
  • 375 ml (1 1/2 cup) of chicken broth, hot
  • 15 ml (1 tablespoon) of butter
  • 125 ml (1/2 cup) of dry white wine
  • 15 ml (1 tablespoon) of finely chopped fresh herbs (basil or tarragon)
  • 15 ml (1 tablespoon) of cornstarch
  • 45 ml (3 tablespoons) of cold water
  • 15 ml (1 tablespoon) of finely chopped fresh parsley
  • 4 pastas servings, penne or rigatoni, cooked and warm
  • Salt and pepper
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Preparation

  • Melt butter in a fry pan at medium heat. Add Les Cultures de chez nous sliced leeks and chicken. Salt, pepper and cook for 5 minutes at low heat. Remove lid and add wine and tarragon. Cook for 3 minutes at low heat.
  • Add chicken broth, salt, pepper and simmer for 3 minutes. Dilute cornstarch into cold water. Add to the sauce and bring to a boil for 1 minute. Pour mixture in a bowl and add parsley and hot pastas. Mix well and serve.

Chef's notes