A hearty and wholesome pasta recipe for those cold winter nights.
This is a tangy chicken and leek pasta recipe that is cooked in fresh cream but served with the juice of a lemon. The lemon breaks down the cream and makes the meal taste tangy and subtle. The flavours compliment one another so well that you will be in your glory when consuming this delicious winter delight.
Ingredients 1kg chicken breast
3 medium leeks
3 cloves of garlic
300g of baby peas
300ml of fresh cream
1 and a half tablespoon of dried vegetable stock
The zest of one lemon
500g of pasta
1 lemon to serve
Gather and wash your fresh ingredients.
Dice the chicken breast into cubes.
Finely slice the leek and garlic.
Add the garlic to the pan and fry briefly.
Add the leek to the pan and fry until soft.
Add the cubed chicken and fry up until slightly browned but do not overlook. The chicken has to be tender and soft. It will take about 10 minutes.
Add the stock and the zest of one lemon and stir through.
Add the peas.
Add the cream.
Sprinkle some parsley over the top and stir through. Leave to rest.
Cook your pasta and drain.
Serve with fresh lemon juice, Parmesan and some crusty bread for dipping.