Provençales pastas with leeks
30
15
6
No
Ingredients
- 7 to 8 garlic cloves
- 3 chicken breasts
- 2 packages of 250 gr (6 cups) of Les Cultures de chez nous sliced leeks
- 1/2 can of sliced black olives
- 125 ml (1/2 cup) of dried tomatoes
- 30 ml (2 tablespoons) of olive oil
- 1 package of Prestigio pesto
- 560 gr (1,2 pound or 1 1/2 can) of spaghettini pastas
- Crumbled goat cheese up to taste
- Salt and pepper
Preparation
Side-by-side mode
- Cook pastas and drain. Slice chicken breasts into fine strips. Chop garlic. Brown chicken into olive oil for 5 minutes. Season. Add garlic for the last minute of cooking. Set aside.
- Slice dried tomatoes in two. Brown Les Cultures de chez nous sliced leeks, sliced black olives and dried tomatoes for 4 minutes. Add pesto then heat. Add chicken and pastas. Add crumbled goat cheese. Serve.
Chef’s note
Serve with a green salad and a good white wine.
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