Chicken and Leek Pasta
This one-pot Chicken and Leek Pasta is easy and tasty. Tender leeks, chicken, pasta, and seasonings combine in a simple alfredo cream sauce.
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Servings: 4 people
Calories: 434kcal
Equipment
- Pot
Ingredients
- 1 tablespoon oil
- 2 chicken breasts cut into bite-sized pieces
- 2 leeks medium sized cleaned and cut into ¼-inch slices
- 1 onion small, diced
- 3 garlic cloves minced
- 8 ounces linguine
- 2 ½ cups vegetable stock (600ml)
- 1 ½ cups water (350ml)
- ½ teaspoon Italian herbs
- 1 pinch red pepper flakes
- ½ cup heavy cream (double cream) (115ml)
- ¼ cup grated parmesan cheese plus more for serving (25g)
Instructions
- Heat the oil in a large pot over a medium/low heat, then add the chicken pieces and sautee until cooked through. Remove the chicken and set aside.
- Add the onion and leeks to the pan the chicken was in and cook, stirring often for 7-10 minutes or until soft and beginning to brown. Add the garlic and cook for a further minute.
- Add the pasta, stock, water, Italian herbs and red pepper flakes, and cook, covered with a lid, stirring regularly for 12 minutes or until the pasta is cooked.
- Stir in the chicken, cream and parmesan and cook for a few minutes to heat through.
- Taste and season with salt and pepper if desired.
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Nutrition
Calories: 434kcal | Carbohydrates: 58g | Protein: 12g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 46mg | Sodium: 718mg | Potassium: 330mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1929IU | Vitamin C: 11mg | Calcium: 157mg | Iron: 2mg
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.