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Leeks
Pennes with chicken and leeks
Author:
Les Cultures de chez nous
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Preparation
15
Baking
12
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
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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Pennes with chicken and leeks
From
Oct 06
to
Jan 01
Preparation
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.
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