Pennes with chicken and leeks

Author: Les Cultures de chez nous
Images poireaux
Preparation 15
Baking 12
Portions 4
Freezing No


  • 375 gr (3/4 pound) of penne rigate pastas
  • 225 gr (1/2 pound) of pancetta slices of 3 mm (1/8 inch) thick, sliced into thin strips
  • 30 ml (2 tablespoons) of olive oil
  • 1 chopped garlic clove
  • 250 ml (1 cup) of chicken broth
  • 250 ml (1 cup) of leeks sauté (see recipe below)
  • 500 ml (2 cups) of chicken into cubes
  • 310 ml (1 1/4 cup) of grated strong Cheddar cheese
  • 45 ml (3 tablespoons) of finey chopped fresh parsley
  • Salt and pepper
  • Leeks sauté :
  • 2 packages and a half of 250 gr (8 cups) of Les Cultures de chez nous sliced leeks
  • 30 ml (2 tablespoons) of butter
  • 30 ml (2 tablespoons) of olive oil
  • 125 ml (1/2 cup) of white wine
  • Salt and pepper
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  • In a casserole filled with salted boiling water, cook pastas until "al dente". Set aside 250 ml (1 cup) of cooking water. Drain pastas, oil lightly and set aside.
  • Meanwhile, in a pan, brown pancetta into oil. Add garlic and continue cooking 1 minute. Add broth, leeks sauté and chicken. Bring to a boil and add pastas, cheddar and parsley. Mix well. Rectify seasoning. Add a bit of cooking water if needed.
  • Leeks sauté :
  • In a casserole, tender leeks at medium heat into butter and oil. Salt and pepper. Deglaze with wine and reduce until dry. Cool down before adding to the recipe.

Chef's notes