Pennes with chicken and leeks
15
12
4
No
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
For the 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.
Preparation
Side-by-side mode
- 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.
For the 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.
Did you know that...
Each package of 250 g of sliced leeks contains 4 cups of sliced leeks, washed and ready to cook.
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