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.
