Strips Of Chicken With Leeks Over Pasta Recipes

CHICKEN AND LEEK PASTA

Chicken and Leek Pasta image

This creamy chicken and leek pasta recipe is rich and filling, but the best part is how easy and quick it is! Also a great way to feed three vegetables to kids and picky adults.

Provided by SPARKLYSCOTTY

Categories Main Dishes Pasta

Time 35m

Yield 2

Number Of Ingredients 10

Ingredients

1 medium zucchini, peeled
1 medium carrot
1 tablespoon salted butter
½ pound chopped boneless chicken breast
1 medium leek, sliced
2 cups chicken broth, divided
1 cup heavy cream
¼ cup white wine
ground black pepper to taste
4 ounces tagliatelle pasta

Steps:

Use a vegetable peeler to peel zucchini and carrot into fine slices. Cut slices lengthwise into thin ribbons, similar to the tagliatelle; set aside.
Melt butter in a frying pan over medium heat. Add chicken and fry until seared, 3 to 4 minutes. Add leeks and continue to fry until softened, about 3 minutes.
Add 1 cup chicken broth, cream, white wine, and pepper. Bring to a simmer and cook until sauce thickens, 6 to 8 minutes. Keep warm.
Meanwhile, bring remaining chicken broth to a boil in a saucepan. Add vegetable ribbons and tagliatelle. Cook at a boil until tagliatelle is tender yet firm to the bite, about 8 minutes.
Drain tagliatelle and serve, adding warm chicken-leek mixture on top.

Nutrition Facts : Calories 876 calories, Carbohydrate 58.6 g, Cholesterol 242.9 mg, Fat 54.4 g, Fiber 4.6 g, Protein 35.3 g, SaturatedFat 32 g, Sodium 1341.8 mg, Sugar 8.4 g

STRIPS OF CHICKEN WITH LEEKS OVER PASTA

Strips of Chicken With Leeks over Pasta image

Chicken with leeks over pasta make this a complete meal. Cook your pasta while preparing your dish. Enjoy. Pol Martin Cookbook.

Provided by daisygrl64

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon butter
2 leeks, white parts only, cleaned, cooked and sliced
1 boneless skinless chicken breast, cut into strips
1/2 cup dry white wine
1 tablespoon fresh tarragon, chopped
1 1/2 cups chicken stock, heated
1 tablespoon cornstarch
3 tablespoons cold water
1 tablespoon fresh parsley, chopped
salt, to taste
black pepper, to taste
cooked penne (enough to serve 4) or rigatoni pasta (enough to serve 4)

Steps:

melt butter in saute pan over meduim heat, add leeks and chicken, season with salt and pepper, cover and cook for 5 minutes over low heat.
remove cover and add wine and tarragon, cook for 3 minutes over low heat.
add chicken stock and correct seasoning, simmer for 3 minutes longer.
dissolve cornstarch in cold water, incorporate into sauce and bring to a boil for 1 minte.
pour sauce into large bowl, add parsley and pasta.
mix well and serve.

Nutrition Facts : Calories 153.3, Fat 4.5, SaturatedFat 2.2, Cholesterol 27.4, Sodium 180.4, Carbohydrate 12.7, Fiber 0.9, Sugar 3.5, Protein 10.1

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